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Saturday, October 1, 2022
Home Blog Breaking Eggs Bold Winter Greens Salad

Bold Winter Greens Salad

bold winter green salad recipe

from Cooking.com

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

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.

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.

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