Using a variety of greens gives this simple summer salad an interesting mix of textures. The anchovy in the breadcrumbs and sun-dried tomatoes in the vinaigrette are subtle, but key to adding umami.

Ian Rynecki
Source: EatingWell Magazine, June 2020

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Recipe Summary

active:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil and anchovy in a small saucepan over medium heat, mashing the anchovy into the oil. Add breadcrumbs and cook, stirring, until crisp, about 2 minutes.

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  • Combine tomatoes, vinegar, grapeseed oil, shallot, mustard, honey, salt and pepper in a mini food processor; process until smooth.

  • Combine lettuce, greens, fennel and radishes in a large bowl. Add the dressing and toss to coat. Serve sprinkled with the breadcrumbs.

Nutrition Facts

249 calories; protein 3.7g; carbohydrates 17.9g; dietary fiber 4.2g; sugars 7.9g; fat 19.6g; saturated fat 2.2g; cholesterol 0.9mg; vitamin a iu 3478.5IU; vitamin c 25.4mg; folate 81.3mcg; calcium 66.4mg; iron 1.9mg; magnesium 33.2mg; potassium 682.7mg; sodium 292mg; added sugar 1g.
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