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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (174g) Recipe makes 6 servings The following items or measurements are not included below: 1 bunch arugula 1 head radicchio |
||
| Calories 214 | ||
| Calories from Fat 186 | (86%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.7g | 31% | |
| Saturated Fat 2.8g | 14% | |
| Monounsaturated Fat 14.8g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 57mg | 2% | |
| Potassium 431mg | 12% | |
| Total Carbohydrate 7.6g | 2% | |
| Dietary Fiber 3.5g | 14% | |
| Sugars 2.0g | ||
| Protein 1.9g | 3% | |
Winter Salad
By: evelyn/athens
Jan 27, 2004
A lovely salad to enjoy through the colder months.
SERVES 6 -8
Ingredients
Salad
- 1 bunch arugula
- 1 head fennel, julienned
- 1 head radicchio
- 1 head romaine lettuce
Dressing
- 2-3 tablespoons lemon juice
- 2 anchovy fillets (optional)
- 1 garlic clove
- 1 tablespoon Dijon mustard
- 3/4 teaspoon sugar
- 1/2 cup olive oil, plus
- 1 tablespoon olive oil
- shaved parmesan cheese
Directions
1
Wash the greens thoroughly and dry very well.2
Toss together in a large salad bowl.3
In a small mixing bowl combine the lemon juice, anchovy, garlic, mustard, sugar, and salt and pepper to taste.4
Slowly add the oil and whisk to incorporate.5
When emulsified, drizzle over the greens.6
Top with Parmesan to taste.
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- Course > Salads > Salad dressings
- Main Ingredient > Vegetables > Greens > Lettuces
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- Preparation > Time to Make > < 30 mins
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- Occasion > Holiday/Event > Historical/Traditional
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- Occasion > Holiday/Event > Non-Religious > Mardi Gras/Carnival
- Occasion > Holiday/Event > Religious > Easter
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Seasonal > Winter
- Occasion > Brunch
- Dietary > Kid Pleaser
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Geema
On Feb 19, 2006
If you enjoy a Caesar salad you will love this particular salad and dressing. Since my grocer didn't have any radiccio or arugula, I bought a bag of organic baby greens with herbs that included those specified in this recipe. Perhaps it was the bit of sugar added to the dressing, or the salty anchovies or the healthy dose of Dijon that made this dressing a standout...or perhaps it was simply the wonderful, balanced combination of each ingredient that made this dressing a classic. I will be making it again and again. Evelyn, you are amazing!
From: Chef Charlot
On Mar 22, 2008
this is delicious. It has the most satisfying crunch and sparkle. I have made it a few times during this (very long) winter, and it never gets tiresome. If made without anchovies, it is also very good the next day. I have found many different kinds of mustard work, as well as a whole range of greens as long as they are fresh and crisp. Thanks!
From: woodland hues
On Jan 16, 2007
Fantastic!! I'm crazy about this salad this winter and am serving it every time I have guests over. It's a hit! Have not had arugula in it yet (although my store is promising to bring some in for me soon!) but the flavours of fennel, radicchio and romaine melded with this dressing is sublime. Have cut up an endive into it too and that's great. I opt on the anchovies. I've also used asiago shaved, exceptionally good, and let my guests shave their own over their servings. Thank you, thank you, THANK YOU!
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