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Bitter Greens With Shaved Radish, Almonds and Anchovy Vinaigrette

Bitter Greens With Shaved Radish, Almonds and Anchovy Vinaigrette 8.000

Katherine Frey/The Washington Post

Feb 6, 2013

This colorful mixture of winter greens is brightened with citrus.

Make Ahead: The vinaigrette needs to sit for 1 hour so the flavors can blend. It can be refrigerated for up to 5 days; you'll have some left over.


Servings: 8
Ingredients
  • For the vinaigrette
  • 4 anchovy fillets, blotted dry on paper towels
  • 1 tablespoon capers, rinsed and drained
  • 1/2 tablespoon Dijon-style mustard
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice (from 1/2 lemon)
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup good-quality olive oil
  • 1 medium shallot, minced
  • Kosher salt (optional)
  • For the salad
  • 1 head radicchio, cored and thinly sliced
  • 2 heads Belgian endive, cored and cut lengthwise into very thin matchsticks
  • 8 leaves escarole, rinsed and dried, cut into thin slices
  • 1/2 head fennel , cored and shaved with a mandoline or vegetable peeler
  • 4 radishes, shaved with a mandoline or vegetable peeler
  • 2 ounces shaved Parmigiano-Reggiano cheese (optional)
  • 1/4 cup Marcona almonds, chopped (may substitute toasted chopped almond slices)
  • 1 orange, peeled and cut into thin rounds, for garnish

Directions

For the vinaigrette: Use a mortar and pestle or a mini food processor to process the anchovies and capers into a paste. Whisk or blend in the mustard, vinegar, lemon juice and pepper, then add the oil in a slow, steady stream, whisking or blending to form an emulsified vinaigrette.

Place the minced shallot in a bowl, then pour the vinaigrette over it, stirring just to combine. Cover and refrigerate for 1 hour to let the ingredients marry. Taste, and season with salt if needed.

Use immediately or refrigerate for up to 5 days.

For the salad: Combine the radicchio, endive, escarole, fennel and radish in a large mixing bowl. Add the shaved cheese, if using, and the almonds. Pour 1/2 cup of the vinaigrette over the salad and toss to coat evenly, then divide among individual plates, creating tall piles. Garnish each portion with some of the orange. Serve right away.


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Recipe Source

From Michael Friedman, chef of the upcoming Red Hen restaurant in Bloomingdale.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (using half the vinaigrette): 130


% Daily Values*

Total Fat: 9g 14%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 130mg 5%

Total Carbohydrates: 11g 4%

Dietary Fiber: 6g 24%

Sugar: 1g

Protein: 4g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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