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Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil1anchovy fillet¼cupfresh whole-wheat breadcrumbs¼cupoil-packed sun-dried tomatoes¼cupwhite balsamic vinegar or sherry vinegar¼cupgrapeseed oil1tablespoondiced shallot1teaspoonDijon mustard1teaspoonhoney¼teaspoonsaltGround pepper to taste3cupstorn Little Gem lettuce and/or butter lettuce3cupsred-frill mustard greens and/or frisée1mediumbulb fennel, very thinly sliced4radishes, very thinly sliced
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
1anchovy fillet
¼cupfresh whole-wheat breadcrumbs
¼cupoil-packed sun-dried tomatoes
¼cupwhite balsamic vinegar or sherry vinegar
¼cupgrapeseed oil
1tablespoondiced shallot
1teaspoonDijon mustard
1teaspoonhoney
¼teaspoonsalt
Ground pepper to taste
3cupstorn Little Gem lettuce and/or butter lettuce
3cupsred-frill mustard greens and/or frisée
1mediumbulb fennel, very thinly sliced
4radishes, very thinly sliced
DirectionsHeat olive oil and anchovy in a small saucepan over medium heat, mashing the anchovy into the oil. Add breadcrumbs and cook, stirring, until crisp, about 2 minutes.Combine tomatoes, vinegar, grapeseed oil, shallot, mustard, honey, salt and pepper in a mini food processor; process until smooth.Combine lettuce, greens, fennel and radishes in a large bowl. Add the dressing and toss to coat. Serve sprinkled with the breadcrumbs.Originally appeared: EatingWell Magazine, June 2020
Directions
Heat olive oil and anchovy in a small saucepan over medium heat, mashing the anchovy into the oil. Add breadcrumbs and cook, stirring, until crisp, about 2 minutes.Combine tomatoes, vinegar, grapeseed oil, shallot, mustard, honey, salt and pepper in a mini food processor; process until smooth.Combine lettuce, greens, fennel and radishes in a large bowl. Add the dressing and toss to coat. Serve sprinkled with the breadcrumbs.
Heat olive oil and anchovy in a small saucepan over medium heat, mashing the anchovy into the oil. Add breadcrumbs and cook, stirring, until crisp, about 2 minutes.
Combine tomatoes, vinegar, grapeseed oil, shallot, mustard, honey, salt and pepper in a mini food processor; process until smooth.
Combine lettuce, greens, fennel and radishes in a large bowl. Add the dressing and toss to coat. Serve sprinkled with the breadcrumbs.
Originally appeared: EatingWell Magazine, June 2020
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Nutrition Facts(per serving)249Calories20gFat18gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
