• 10servings
  • 20minutes
  • 113calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, H, C
MineralsNatrium, Fluorine, Manganese, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 clove(s) garlic , minced

  2. 1/4 teaspoon(s) kosher salt

  3. 1/4 teaspoon(s) freshly ground pepper , or to taste

  4. 2 tablespoon(s) lemon juice

  5. 1 tablespoon(s) sherry vinegar

  6. 3 1/2 anchovy fillets , rinsed and chopped

  7. 1/3 cup(s) extra-virgin olive oil

  8. 12 cup(s) chopped mixed bitter salad greens , such as chicory, radicchio and escarole

  9. 3 large hard-boiled eggs , (see Tip)

Instructions Jump to Ingredients ↑

  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.

  3. 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.


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