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Gallery Bitter Greens with Anchovies and Breadcrumbs Credit: Lennart Weibull Recipe Summary prep: 30 mins total: 50 mins Servings: 4
Ingredients Ingredient Checklist 6 tablespoons extra-virgin olive oil 1 (1-inch-thick) slice rustic bread, crust removed, finely chopped 2 tablespoons finely grated Parmigiano-Reggiano Kosher salt and freshly ground pepper 1 small clove garlic, minced 4 oil-packed anchovy fillets, chopped 1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh juice 2 tablespoons capers, roughly chopped 2 cups shaved fennel (from 1 bulb) 2 cups shaved celery (from 3 stalks) 4 cups bitter greens, such as dandelion, escarole, or a combination, torn into bite-size pieces 1 avocado, peeled, pitted, and quartered
Cook’s Notes Endive, chicory, and even baby kale are delicious alternatives to the escarole and dandelion in this salad. Using a mandolin when prepping will make quick work out of shaving the celery and fennel.
Gallery Bitter Greens with Anchovies and Breadcrumbs Credit: Lennart Weibull
Recipe Summary prep: 30 mins total: 50 mins Servings: 4
Gallery
Bitter Greens with Anchovies and Breadcrumbs Credit: Lennart Weibull
Bitter Greens with Anchovies and Breadcrumbs
Credit: Lennart Weibull
Bitter Greens with Anchovies and Breadcrumbs
Recipe Summary prep: 30 mins total: 50 mins Servings: 4
Recipe Summary
prep: 30 mins total: 50 mins
Servings: 4
prep: 30 mins
total: 50 mins
prep:
30 mins
total:
50 mins
Servings: 4
4
Ingredients
Ingredients
- 6 tablespoons extra-virgin olive oil 1 (1-inch-thick) slice rustic bread, crust removed, finely chopped 2 tablespoons finely grated Parmigiano-Reggiano Kosher salt and freshly ground pepper 1 small clove garlic, minced 4 oil-packed anchovy fillets, chopped 1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh juice 2 tablespoons capers, roughly chopped 2 cups shaved fennel (from 1 bulb) 2 cups shaved celery (from 3 stalks) 4 cups bitter greens, such as dandelion, escarole, or a combination, torn into bite-size pieces 1 avocado, peeled, pitted, and quartered
Directions
Heat 2 tablespoons oil in a small skillet over medium. Add bread and cook, stirring often, until golden and crisp, 4 to 6 minutes. Drain on paper towels, then transfer to a small bowl. Stir in cheese; season with salt and pepper. Wipe skillet clean.
With the flat side of a heavy knife, mash garlic and anchovies to a fine paste. Heat remaining 1/4 cup oil in skillet over medium; add anchovy mixture and cook until warm and fragrant, about 1 minute. Transfer to a bowl; whisk in lemon zest and juice, and capers. Season lightly with salt and pepper; let cool completely.
Toss dressing with fennel and celery. Fold in greens and season with salt and pepper. Mound salad on 4 plates; top with breadcrumbs and avocado. Serve immediately.
Cook’s Notes Endive, chicory, and even baby kale are delicious alternatives to the escarole and dandelion in this salad. Using a mandolin when prepping will make quick work out of shaving the celery and fennel.
Cook’s Notes
Endive, chicory, and even baby kale are delicious alternatives to the escarole and dandelion in this salad. Using a mandolin when prepping will make quick work out of shaving the celery and fennel.
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All Reviews for Bitter Greens with Anchovies and Breadcrumbs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Bitter Greens with Anchovies and Breadcrumbs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
