Mixed Green Salad With Anchovy Sauce
Published March 17, 1987
- Total Time
- 15 minutes
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Ingredients
1 ¼ pounds well-cleaned Boston lettuce
½ pound well-cleaned Belgian endive
2 teaspoons Dijon-style mustard
1 teaspoon anchovy paste
¼ teaspoon finely minced garlic
2 tablespoons red-wine vinegar
Salt to taste if desired
Freshly ground pepper to taste
⅓ cup olive oil
Nutritional analysis per serving (4 servings)
6 grams carbs; 1 milligram cholesterol; 194 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 19 grams fat; 4 grams fiber; 531 milligrams sodium; 3 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim lettuce and cut into fairly large but still bite-size pieces. There should be about 8 cups. Put in a salad bowl.
- Step 2
Trim endive and cut into bite-size pieces. There should be about 4 cups. Add to the bowl.
- Step 3
Put mustard, anchovy paste, garlic, vinegar, salt and pepper in small mixing bowl. Beat with wire whisk while gradually adding oil.
- Step 4
Pour sauce over salad greens and toss to blend.
Private Notes