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

Dandelion Greens with a Fried Egg, Croutons, and Anchovy Dressing
Staff Writer
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
503
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.

Nutritional Facts

Total Fat
25g
36%
Sugar
8g
9%
Saturated Fat
18g
75%
Carbohydrate, by difference
60g
46%
Protein
12g
26%
Vitamin A, RAE
1212µg
100%
Vitamin C, total ascorbic acid
30mg
40%
Vitamin K (phylloquinone)
599µg
100%
Calcium, Ca
377mg
38%
Choline, total
61mg
14%
Fiber, total dietary
8g
32%
Fluoride, F
49µg
2%
Folate, total
133µg
33%
Iron, Fe
7mg
39%
Magnesium, Mg
63mg
20%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
168mg
24%
Riboflavin
1mg
91%
Selenium, Se
23µg
42%
Sodium, Na
979mg
65%
Thiamin
1mg
91%
Water
186g
7%
Zinc, Zn
1mg
13%

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.