Dandelion Greens with a Fried Egg, Croutons, and Anchovy Dressing

Staff Writer
Dandelion Greens with a Fried Egg, Croutons, and Anchovy Dressing
Dandelion Greens with a Fried Egg, Croutons, and Anchovy Dressing
John von Pamer

Dandelion Greens with a Fried Egg, Croutons, and Anchovy Dressing

Here's our spin on Caesar salad. Instead of the usual mild romaine, we use robust, slightly bitter dandelion greens, which make for a heartier, more deeply flavored salad. The piquant cheese, anchovy, and peppery Sicilian extra-virgin olive oil balance the strong flavor of the leaves, and the egg yolk adds a lovely richness.

If you can't find good dandelion greens, try using escarole, frisée, chicory, or Treviso radicchio. You want something that's sturdy and slightly bitter. Avoid arugula and baby spinach — they are far too delicate for this dressing and will quickly wilt.

Click here to see 'Franny's' Cookbook Brings the Neighborhood Italian Joint to Your Kitchen.

6
Servings
319
Calories Per Serving
Deliver Ingredients

Notes

*Note: Always taste dandelion greens before buying them; sometimes they can be too bitter. Just tear off a tiny piece of a leaf (most vendors at the farmers' market will let you do this) and take a bite. The greens should have a hint of bitterness, but it shouldn't be overwhelming.

Ingredients

For the croutons

  • 3 Cups torn chunks crusty bread (about 5 ounces)
  • 2 Tablespoons extra-virgin olive oil
  • 1/4 Teaspoon kosher salt
  • Freshly cracked black pepper, to taste

For the salad

  • 1 small clove garlic, chopped finely
  • Kosher salt and freshly cracked black pepper, to taste
  • 2 Teaspoons red-wine vinegar
  • 2 anchovies, mashed to a paste (1 teaspoon)
  • 6 Tablespoons extra-virgin olive oil
  • 6 large eggs
  • 5 Cups dandelion greens*
  • Coarsely grated Parmigiano-Reggiano, for garnish

Directions

For the croutons

Preheat the oven to 400 degrees with a rack positioned in the middle.

In a bowl, toss the bread with the olive oil, salt, and pepper, to taste. Spread the bread on a baking sheet and toast until the croutons are golden and crisp, about 10 minutes. Set aside.

For the salad

Using a mortar and pestle or the side of a large knife, mash the garlic into a paste with pinch of salt. Transfer to a small bowl. Whisk in the vinegar, anchovies, and ¼ teaspoon kosher salt. Whisk in 2 tablespoons of the olive oil.

In a large skillet, heat the remaining olive oil over medium-high heat until hot but not smoking. Crack the eggs into the skillet and season with salt and pepper, to taste. Reduce the heat to medium and cook the eggs until the whites are just set, about 5 minutes. Remove from the heat.

In a large bowl, toss the greens and croutons with the dressing. Divide the salad among 6 serving plates. Top each with an egg and garnish with grated cheese.

Dandelion Green Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Dandelion Green Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Nutritional Facts

Total Fat
24g
37%
Sugar
2g
N/A
Saturated Fat
4g
22%
Cholesterol
187mg
62%
Protein
10g
21%
Carbs
17g
6%
Vitamin A
313µg
35%
Vitamin B12
0.5µg
7.5%
Vitamin B6
0.2mg
11.7%
Vitamin C
16mg
27%
Vitamin D
1µg
N/A
Vitamin E
5mg
24%
Vitamin K
370µg
100%
Calcium
151mg
15%
Fiber
3g
11%
Folate (food)
51µg
N/A
Folate equivalent (total)
60µg
15%
Folic acid
5µg
N/A
Iron
3mg
19%
Magnesium
35mg
9%
Monounsaturated
15g
N/A
Niacin (B3)
2mg
9%
Phosphorus
168mg
24%
Polyunsaturated
3g
N/A
Potassium
310mg
9%
Riboflavin (B2)
0.4mg
24.2%
Sodium
328mg
14%
Thiamin (B1)
0.2mg
13.8%
Zinc
1mg
8%

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