Simple Summer Greens
Print Recipe
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Say what you will abouttinned fish, but this recipe for simple summer greens in a punchy dressing (from Sheela Prakash’s new cookbook,Salad Seasons: Vegetable-Forward Dishes All Year) proves that it should be in everyone’spantry.
“If I had a soapbox to stand on to profess my zeal for the tiny fish, I would,” writes Prakash. “I know they’re not for everyone, but if you like the savory bite of Caesar dressing, you’ll absolutely love this.”
The anchovy is paired with smashed garlic for bold flavor, while lemon adds bright acidity and Dijon mustard dairy-free creaminess. There’s no perfect substitute, but if you’d prefer to skip the anchovy, use Worcestershire sauce, soy sauce ormiso pastefor a similarly deep dose of umami. As for the salad, top it with marinatedwhite beans,grilled chicken, broiledsalmonor a generous sprinkle offeta cheese.
Salad Seasons: Vegetable-Forward Dishes All Yearby Sheela Prakash © Rizzoli, 2023. Photography © Kristin Teig.
Ingredients
1 oil-packed anchovy fillet
1 small garlic clove, peeled and smashed
2 tablespoons extra-virgin olive oil
Juice of 1 medium lemon (about 3 tablespoons)
1 teaspoon Dijon mustard
Freshly ground black pepper
5 ounces tender lettuce, mixed greens or arugula (about 5 packed cups)
Kosher salt, to taste
Flaky sea salt, for serving
Directions
1. With a mortar and pestle, mash the anchovy and garlic clove into a rough paste. Add the olive oil, lemon juice, mustard and several grinds of pepper. Stir vigorously until combined and emulsified. (If you don’t have a mortar and pestle, you can use the back of your knife to mash the anchovy and garlic on a cutting board.)
2. Tear the greens into bite-size pieces, if needed, and place in a large bowl. Drizzle with the vinaigrette and toss to coat. Season to taste with salt and additional pepper, then sprinkle with a generous pinch of flaky sea salt.
70 calories
7g fat
2g carbs
1g protein
1g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.