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.
Let's cook with our recipes!
MIXED GREEN SALAD WITH LEMON, OLIVES AND ANCHOVIES
Provided by Rachael Ray : Food Network
Time 10m
Yield 8 servings
Number Of Ingredients 8
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
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
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
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
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
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
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
"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
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
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
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
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 9
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!
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