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Mixed Greens And Tomatoes With Anchovy Dressing

  White bread slice 4 , crusts discarded and the rest cut into 1/2-inch cubes (Homemade Type)
  Unsalted butter 3 Tablespoon
  Flat anchovy fillets 4 , rinsed and patted dry
  Red wine vinegar 2 Tablespoon
  Olive oil 1⁄2 Cup (8 tbs)
  Mixed baby lettuce 16 Cup (256 tbs), rinsed and spun dry (Such As Lollo Rosso, Red Oak Leaf, And Frisee)
  Cherry tomatoes 1 Pint, halved

Let the bread cubes stand, uncovered, overnight.
In a skillet melt the butter over moderately high heat and in it saute the bread cubes, stirring, until they are golden.
Transfer the croutons to a bowl, season them with salt and pepper, and let them cool.
The croutons may be made 1 day in advance andkept in an airtight container.
In a blender puree the anchovies with the vinegar and salt and pepper to taste and with the motor running add the oil in a stream, blending until the dressing is emulsified.
In a large serving bowl toss the lettuces, the tomatoes, and the croutons with the dressing.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2562 Calories from Fat 1315

% Daily Value*

Total Fat 148 g227%

Saturated Fat 38 g190.1%

Trans Fat 0 g

Cholesterol 121.3 mg40.4%

Sodium 4056.8 mg169%

Total Carbohydrates 200 g66.8%

Dietary Fiber 95.8 g383.3%

Sugars 60.2 g

Protein 61 g121.5%

Vitamin A 78.9% Vitamin C 131.9%

Calcium 17.1% Iron 4.2%

*Based on a 2000 Calorie diet

Mixed Greens And Tomatoes With Anchovy Dressing Recipe