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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Lily Adams
[email protected]This salad is a great way to use up leftover vegetables. I had some roasted broccoli and cauliflower, and they were perfect in this salad.
T. Michelle Hutchinson
[email protected]I followed the recipe exactly, but my salad didn't turn out as good as the pictures. I think I might have used too much mustard.
Ishrat Mehtab
[email protected]This salad is not for the faint of heart. The anchovies and mustard give it a very strong flavor.
Hasan Bont
[email protected]The salad was okay, but I wasn't a big fan of the anchovy-mustard vinaigrette.
Esther Sanchez
[email protected]I found the dressing to be a bit too strong for my taste. I would recommend using less mustard next time.
Sesay Foday
[email protected]This salad is a bit time-consuming to make, but it's worth the effort. The roasted vegetables are especially delicious.
Sonu son
[email protected]I'm not a big fan of mustard, but I really enjoyed the dressing on this salad. It was tangy and flavorful without being too overpowering.
Delvis Wylz
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very filling and satisfying.
MALIK MUNEEB
[email protected]I love the combination of flavors in this salad. The bitterness of the arugula, the sweetness of the roasted vegetables, and the tanginess of the dressing all come together perfectly.
CYB3R BL4D3S
[email protected]I made this salad for a picnic and it was a big hit. The dressing is easy to make and the salad is very portable.
Israr Shah
[email protected]This salad is a great way to use up leftover roasted vegetables. I had some roasted broccoli and cauliflower, and they were perfect in this salad.
Victor Lemus
[email protected]I've never been a fan of anchovies, but this salad changed my mind. The vinaigrette was so well-balanced that the anchovies added a subtle savory flavor without being overpowering.
Maja Sekulic
[email protected]This salad was a hit at my last dinner party. The anchovy-mustard vinaigrette is a perfect balance of salty, tangy, and creamy. I highly recommend it!