Mixed Green Salad With Anchovy Sauce
- Total Time
- 15 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- 1ÂĽpounds well-cleaned Boston lettuce
- ½pound well-cleaned Belgian endive
- 2teaspoons Dijon-style mustard
- 1teaspoon anchovy paste
- ÂĽteaspoon finely minced garlic
- 2tablespoons red-wine vinegar
- Salt to taste if desired
- Freshly ground pepper to taste
- â…“cup olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
194 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 3 grams protein; 531 milligrams sodium
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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- 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.
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