GREEN GARLIC CAESAR SALAD WITH ANCHOVY CROUTONS
Provided by Melissa Clark
Categories dinner, weekday, salads and dressings
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Make croutons: Heat 3 tablespoons oil in a large skillet over medium heat. Add half the anchovies and cook, stirring, until they melt into oil, about 2 minutes. Stir in half the garlic and cook, stirring, until fragrant, about one minute. Add bread cubes, salt and 1/4 teaspoon pepper. Toast, tossing frequently, until croutons are golden and crisp, 3 to 5 minutes.
- Make dressing: In medium bowl, whisk together remaining garlic and anchovies, plus lemon juice, mustard, Worcestershire and remaining pepper. Slowly whisk in remaining olive oil.
- Bring a small saucepan of water to a boil. Lower eggs into pan. For nearly raw eggs cook for 90 seconds; for soft boiled, cook for 4 minutes. Rinse eggs under cold water until cool enough to handle.
- Combine lettuce, cheese and croutons in a large bowl. Add vinaigrette and toss well. Crack eggs into salad, scooping out any whites clinging to shell and toss once more. Add salt to taste.
Nutrition Facts : @context http, Calories 501, UnsaturatedFat 27 grams, Carbohydrate 26 grams, Fat 37 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 8 grams, Sodium 801 milligrams, Sugar 5 grams, TransFat 0 grams
MUSTARD GREENS SALAD WITH ANCHOVY CROUTONS
Because mustard greens are on the cusp of chewy, it's a good idea to let the salad stand for a few minutes once you've tossed everything together. This will give the leaves a chance to soften.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Heat 1/4 cup plus 2 tablespoons oil in a small saucepan over low heat. Cook anchovies and garlic until anchovies are broken up and garlic is pale golden, 12 to 15 minutes. Pour mixture into a large bowl.
- Meanwhile, toast bread on a rimmed baking sheet until golden brown, 8 to 10 minutes. Add to bowl with anchovy oil, and toss to coat.
- Add mustard greens, lemon juice, and remaining tablespoon oil to bowl, and toss to coat. Season with salt and pepper. Let stand for 5 minutes before serving.
CURLY ENDIVE SALAD WITH MUSTARD DRESSING, EGG AND GRUYèRE
This wintry salad uses the pale center leaves of the curly endive - save the outer leaves for another use, like adding to a soup - but you could also combine them with Belgian endive and Chioggia, Treviso or speckled Castelfranco radicchio. As for the eggs, which add heft, cook them as you prefer, with a runny, gooey or moist yolk.
Provided by David Tanis
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a small pot of water to a boil over high heat. Add eggs (the water should cover them), and return to a boil. Adjust heat so that the water is at a brisk simmer. For a runny yolk, cook for 7 minutes; for a gooey center, cook for 8 minutes; for a slightly moist center, cook for 9 minutes. Meanwhile, prepare an ice bath.
- Immediately drain eggs and plunge into ice water to cool. When cool, crack and peel eggs. (Eggs can be cooked and peeled up to several hours in advance, and refrigerated.) Roughly chop eggs into haphazard slices.
- Put vinegar, mustard and garlic in a small bowl. Whisk with a fork to dissolve. Slowly whisk in olive oil to make a slightly thick dressing. Season to taste with salt and pepper.
- Put endive in a low, wide salad bowl and sprinkle very lightly with salt. Add dressing to taste and toss well. Transfer greens to individual plates. Top with chopped egg. With a vegetable peeler, shave thin slices of Gruyère over each salad.
RAW MUSTARD GREENS SALAD WITH GRUYèRE AND ANCHOVY CROUTONS
Provided by Melissa Clark
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Combine anchovies and garlic in small bowl. Gradually whisk in oil. Place bread cubes in medium bowl. Drizzle 2 tablespoons anchovy oil over, tossing to coat. Sprinkle bread with salt, pepper, and half of cheese; toss to coat.
- Spray rimmed baking sheet with nonstick spray. Scatter bread on sheet. Bake croutons until crisp and golden, stirring occasionally, about 20 minutes. Set aside.
- Measure 8 cups (loosely packed) mustard greens and place in large bowl (reserve any remaining greens for another use). Add croutons and remaining cheese to bowl. Whisk 5 teaspoons lemon juice into remaining anchovy oil; season dressing with salt, pepper, and more lemon juice, if desired. Add dressing to salad; toss to coat.
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RAW MUSTARD GREENS SALAD WITH GRUYèRE AND ANCHOVY …
From bonappetit.com
Servings 6
- Preheat oven to 375°F. Combine anchovies and garlic in small bowl. Gradually whisk in oil. Place bread cubes in medium bowl. Drizzle 2 tablespoons anchovy oil over, tossing to coat. Sprinkle bread with salt, pepper, and half of cheese; toss to coat. Spray rimmed baking sheet with nonstick spray. Scatter bread on sheet. Bake croutons until crisp and golden, stirring occasionally, about 20 minutes. Set aside.
- Measure 8 cups (loosely packed) mustard greens and place in large bowl (reserve any remaining greens for another use). Add croutons and remaining cheese to bowl. Whisk 5 teaspoons lemon juice into remaining anchovy oil; season dressing with salt, pepper, and more lemon juice, if desired. Add dressing to salad; toss to coat.
MUSTARD GREENS SALAD WITH ANCHOVY DRESSING RECIPE
From chowhound.com
Servings 4Total Time 35 minsCategory Side Dish, Weeknight DinnerCalories 513 per serving
- Make a paste by pressing down on the blade of a chef’s knife and dragging the side of it across the garlic and anchovies at a 15-degree angle, alternating between smashing them together and chopping the mixture, until a fine paste forms.
- Transfer the paste to a large, nonreactive bowl, add the vinegar, season with salt and pepper, and whisk to combine.
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