Best 7 Mixed Green Salad With Anchovy Sauce Recipes

Mixed green salad with anchovy sauce is a classic dish that combines the freshness of greens with the savory flavor of anchovies. The result is a light and flavorful salad that is perfect for a summer lunch or dinner. The key to making a great mixed green salad with anchovy sauce is to use fresh, high-quality ingredients. The greens should be crisp and tender, and the anchovies should be briny and flavorful. You can also add other ingredients to your salad, such as hard-boiled eggs, croutons, or bacon bits.

Check out the recipes below so you can choose the best recipe for yourself!

MIXED GREEN SALAD WITH LEMON, OLIVES AND ANCHOVIES

Mixed Green Salad with Lemon, Olives and Anchovies image

Provided by Rachael Ray : Food Network

Time 10m

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 hearts romaine, chopped
1 sack mixed baby greens, about 6 cups
2 lemons, juiced
Salt and pepper
1/3 cup extra-virgin olive oil, enough to coat greens evenly
1 cup pitted fancy black or green olives, from specialty olive case near deli counter
1 tin flat fillets of anchovies, drained
1/4 cup chopped or snipped fresh chives

Steps:

Toss greens with lemon juice, salt and pepper. Coat greens with oil and toss them again. Add olives to the salad bowl and arrange anchovies around the salad bowl. Sprinkle with chopped chives to garnish.

SIMPLE GREEN SALAD WITH CHAMPAGNE VINAIGRETTE

Simple Green Salad with Champagne Vinaigrette image

Provided by Valerie Bertinelli

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 cup cherry tomatoes, halved or quartered if large
1/4 cup thinly sliced red onion
1 small head green leaf lettuce, torn or cut into bite-size pieces
1 small head red leaf lettuce, torn or cut into bite-size pieces
1 orange, yellow or red bell pepper, thinly sliced
1/2 seedless cucumber, quartered lengthwise and sliced
1/4 cup Champagne vinegar
2 tablespoons Dijon mustard
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Combine the cherry tomatoes, onions, green leaf lettuce, red leaf lettuce, bell peppers and cucumbers in a large salad bowl.
In small bowl, whisk together the vinegar and mustard. Gradually whisk in the oil to emulsify. Season with 1/2 teaspoon salt and a few grinds of pepper.
Toss the salad with vinaigrette and season with additional salt and pepper as needed.

SALAD WITH ANCHOVY-MUSTARD VINAIGRETTE

Salad With Anchovy-Mustard Vinaigrette image

Anchovies add a salty depth of flavor to this bright, garlicky salad dressing. Here it's tossed with radicchio and arugula, but it will work on any full-flavored salad greens. Try it on frisée, spinach or raw baby kale. If you want to make this in a blender, double the quantities so the dressing emulsifies properly. Leftovers will keep in the refrigerator for up to three days.

Provided by Melissa Clark

Categories quick, salads and dressings

Time 10m

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 garlic cloves, finely chopped
Kosher salt and black pepper, as needed
6 anchovy fillets, finely chopped
1 tablespoon Dijon mustard
4 teaspoons fresh lemon juice, more to taste
1/2 cup extra-virgin olive oil
2 quarts cleaned arugula
1 small head radicchio, trimmed and thinly sliced

Steps:

To make the dressing, use the flat side of a knife or a mortar and pestle to make a paste out of garlic and a pinch of salt. In a small bowl, whisk together garlic paste, anchovy, mustard and lemon juice. Slowly whisk in oil until combined. Season with salt and pepper and more lemon if desired.
In a large bowl, toss enough dressing with arugula and radicchio to lightly coat leaves. Serve immediately.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 139 milligrams, Sugar 1 gram, TransFat 0 grams

MIXED GREENS WITH MARINATED ANCHOVIES

Mixed Greens with Marinated Anchovies image

Candida Sportiello writes: "As owner and chef of Il Giardino restaurant, I've been cooking professionally for twenty-five years - but I've been cooking for pleasure for a good fifty years. As is the Italian way, most of my favorite recipes were handed down from my mother and grandmother, so they date from the early 1900s."

Provided by Candida Sportiello

Yield Makes 4 first-course servings

Number Of Ingredients 10

Ingredients

2/3 cup plus 1/4 cup olive oil
1/4 cup chopped fresh oregano
2 tablespoons fresh lemon juice
3 garlic cloves, minced
2 teaspoons grated lemon peel
1/2 teaspoon dried crushed red pepper
2 2-ounce cans anchovies packed in oil or two 3.75-ounce cans sardines packed in oil, drained well
12 1/2-inch-thick baguette slices
1 5-ounce bag mixed baby greens
2 tablespoons balsamic vinegar

Steps:

Blend 2/3 cup olive oil, oregano, lemon juice, garlic, lemon peel, and crushed red pepper in medium bowl; transfer 1/4 cup marinade to small bowl and reserve. Mix anchovies into remaining marinade. Let stand 2 hours at room temperature.
Preheat oven to 350°F. Brush bread slices on both sides with reserved marinade; arrange on baking sheet. Bake until toasts are golden, about 10 minutes.
Place greens in large bowl. Add balsamic vinegar and remaining 1/4 cup olive oil; toss to coat. Season to taste with salt and pepper. Divide greens among 4 plates. Top each salad with anchovies; garnish each with 3 toasts.

MANDARIN MIXED GREEN SALAD

Mandarin Mixed Green Salad image

"I make the salads, do most of the baking and make desserts. Mandarin Mixed Green Salad-a favorite of ours-has a tangy citrus dressing.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

2 cups torn mixed salad greens
1/2 cup mandarin oranges
1/4 cup chopped walnuts, toasted
CITRUS VINAIGRETTE:
3 tablespoons orange juice
2 teaspoons balsamic vinegar
1 teaspoon olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon minced fresh gingerroot
1 garlic clove, minced

Steps:

Place greens on two serving plates; top with oranges and walnuts. In a blender, combine the vinaigrette ingredients; cover and process until blended. Drizzle over salads.

Nutrition Facts : Calories 181 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 177mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

MIXED GREEN SALAD

Mixed Green Salad image

Garlic, basil and crushed red pepper flakes season the light vinaigrette that dresses this refreshing salad. A sprinkling of Parmesan cheese on top gives it even more flavor. -Jody Fisher Stewartstown, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1/4 cup olive oil
1 tablespoon red wine vinegar plus 1-1/2 teaspoons red wine vinegar
1 garlic clove, minced
1/2 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
6 cups torn salad greens
2 medium tomatoes, cut into thin wedges
1 medium cucumber, sliced
2 tablespoons shredded Parmesan cheese

Steps:

In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, basil and pepper flakes; shake well. In a salad bowl, combine the greens, tomatoes and cucumber. Drizzle with dressing and sprinkle with Parmesan cheese; toss to coat.

Nutrition Facts : Calories 110 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 48mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

MIXED GREEN SALAD WITH ANCHOVY SAUCE

Mixed Green Salad With Anchovy Sauce image

Provided by Pierre Franey

Categories easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/4 pounds well-cleaned Boston lettuce
1/2 pound well-cleaned Belgian endive
2 teaspoons Dijon-style mustard
1 teaspoon anchovy paste
1/4 teaspoon finely minced garlic
2 tablespoons red-wine vinegar
Salt to taste if desired
Freshly ground pepper to taste
1/3 cup olive oil

Steps:

Trim lettuce and cut into fairly large but still bite-size pieces. There should be about 8 cups. Put in a salad bowl.
Trim endive and cut into bite-size pieces. There should be about 4 cups. Add to the bowl.
Put mustard, anchovy paste, garlic, vinegar, salt and pepper in small mixing bowl. Beat with wire whisk while gradually adding oil.
Pour sauce over salad greens and toss to blend.

Nutrition Facts : @context http, Calories 194, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 531 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

Use fresh, high-quality ingredients: The fresher the ingredients, the better your salad will taste. Look for crisp greens, ripe tomatoes, and flavorful herbs.
Wash your greens thoroughly: This will help remove any dirt or bacteria. You can use a salad spinner to dry the greens quickly and easily.
Choose a variety of greens: This will add color, texture, and flavor to your salad. Some good options include romaine lettuce, arugula, spinach, and kale.
Don't overdress your salad: A little bit of dressing goes a long way. Too much dressing can make your salad soggy and oily.
Serve your salad immediately: Salad is best when it's fresh. If you need to make it ahead of time, store the dressing and greens separately and assemble the salad just before serving.

Conclusion:

Mixed green salad with anchovy sauce is a delicious and refreshing dish that's perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and flavorful meal, give this salad a try!