Salad is typically more of a food we eat in the warm season, but the cool weather brings us hardy greens that are full of vitamins and minerals that should not be ignored. Greens are full of chlorophyll which is very detoxifying to your blood and liver. They will help to purify your bowels and give you fresh breath too. This is a great dish to eat if you overdosed on rich holiday foods. It will help you to feel lighter and happier.
Don’t be afraid if you are not an anchovy lover. They blend into the rest of the strongly-flavored ingredients to make a highly flavored salad that can be dream-inducing. I love it and make different versions of this all winter long when chicories are in season. Other nice additions to the mix are thinly-sliced celery and fennel. Thank you to my great friend Dara Merin of The Sage Table for inspiring this recipe.
- 3-6 garlic cloves, chopped or put through a press
- 6-12 anchovy fillets, rinsed, patted dry, chopped up small
- a few large pinches sea salt (keep in mind anchovies are pretty salty)
- ½ cup extra-virgin olive oil
- 2 tablespoon lemon juice
- 2 tablespoon red wine vinegar
- 1 tablespoons dijon mustard
- arugula, spinach, baby kale, collards or swiss chard, frisee, endive, radicchio, dandelion, treviso radicchio, escarole,
- any other lettuce-type head that is in the chicory family
- optional: thinly-sliced celery and fennel
- optional: Small hunk of Parmigiano Reggiano (Pecorino Romano works here too)
- Mix garlic, anchovies, mustard and salt together in a small bowl.
- Whisk in vinegar and lemon juice.
- Then whisk in the oil slowly to emulsify. Or, put everything into a jar and shake very well.
- Season dressing to taste with salt and grind in a generous amount of pepper.
- Tear or cut the greens (or reds or whites) into bite-sized pieces. Toss evenly with dressing and optionally shave on as much Parmigiano as you like — the more, the better. Yum.