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Bold Winter Greens Salad

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Source: © EatingWell Magazine

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Active Time:  20 Minutes
Total Time:  20 Minutes
Yield:  10 servings, about 1 1/4 cups each

For this cousin of the Caesar salad use a combination of winter greens, such as radicchio and escarole; the anchovies and lemon juice temper their bitterness. Vary the amount of garlic and anchovy according to your preference.

Make Ahead Tip: Prepare the dressing (Step 1), cover and refrigerate for up to 1 day.

RECIPE INGREDIENTS

2-3 cloves garlic, minced

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper, or to taste

2 tablespoons lemon juice

1 tablespoon sherry vinegar

3-4 anchovy fillets, rinsed and chopped

1/3 cup extra-virgin olive oil

12 cups chopped mixed bitter salad greens, such as chicory, radicchio and escarole

3 large hard-boiled eggs (see Tip)

Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.

Bold Winter Greens Salad Recipe at Cooking.com

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DIRECTIONS

Place garlic to taste in a large salad bowl and sprinkle with salt and pepper. Add lemon juice and vinegar; let stand for 5 minutes. Stir in anchovies to taste. Whisk in oil in a slow steady stream until well combined.

Add salad greens and toss. Shred 3 egg whites and 1 egg yolk through the large holes of a box grater (reserve the remaining yolks for another use or discard). Sprinkle the salad with the grated egg.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008

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Nutrition Facts per Serving
Yield: Yield: 10 servings, about 1 1/4 cups each

Calories:

113

Fat. Total:

Protein:

Carbohydrates, Total:

Fat, Saturated:

Fiber:

Cholesterol:

22mg

Sodium:

143mg

% Cal. from Fat:

72%

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