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Bold Winter Greens Salad

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  20 Minutes
  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.
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
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:   10 servings, about 1 1/4 cups each
Calories: 113
Fat. Total: 9g
Protein: 4g
Carbohydrates, Total: 7g
Fat, Saturated: 1g
Fiber: 5g
Cholesterol: 22mg
Sodium: 143mg
% Cal. from Fat: 72%
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