bold winter greens salad
Prep Time:
20 Minutes
Ready In:
20 Minutes
2-3 clovesgarlic, minced

1/4 teaspoonkosher salt

1/4 teaspoonfreshly ground pepper, or to taste

2 tablespoonslemon juice

1 tablespoonsherry vinegar

3-4 anchovy fillets, rinsed and chopped

1/3 cupextra-virgin olive oil

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

3 large hard-boiled eggs, (see Tip)
1. 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.
2. 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.

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 cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
MAKE AHEAD TIP: Prepare the dressing (Step 1), cover and refrigerate for up to 1 day.


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