Best 8 Mixed Green Salad With Anchovy Sauce Recipes

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**Mixed Green Salad with Anchovy Sauce: A Symphony of Flavors**

Indulge in a culinary masterpiece that tantalizes your taste buds with every bite. Mixed Green Salad with Anchovy Sauce is a harmonious blend of crisp greens, tangy dressing, and the umami-rich flavor of anchovies. This delectable dish is a symphony of textures and flavors, offering a delightful contrast between the tender leaves and the briny anchovies. The tangy dressing, made with red wine vinegar, Dijon mustard, and olive oil, adds a touch of acidity and complexity. Discover the exquisite simplicity of this classic salad, perfect for any occasion. In addition, the article provides variations of the recipe, including a vegetarian version, a Caesar salad dressing, and a simple vinaigrette. Explore the culinary possibilities and find your perfect salad combination.

Here are our top 8 tried and tested recipes!

MIXED GREEN SALAD WITH LEMON, OLIVES AND ANCHOVIES



Mixed Green Salad with Lemon, Olives and Anchovies image

Provided by Rachael Ray : Food Network

Time 10m

Yield 8 servings

Number Of Ingredients 8

2 hearts romaine, chopped
1 sack mixed baby greens, about 6 cups
2 lemons, juiced
Salt and pepper
1/3 cup extra-virgin olive oil, enough to coat greens evenly
1 cup pitted fancy black or green olives, from specialty olive case near deli counter
1 tin flat fillets of anchovies, drained
1/4 cup chopped or snipped fresh chives

Steps:

  • Toss greens with lemon juice, salt and pepper. Coat greens with oil and toss them again. Add olives to the salad bowl and arrange anchovies around the salad bowl. Sprinkle with chopped chives to garnish.

SALAD WITH ANCHOVY-MUSTARD VINAIGRETTE



Salad With Anchovy-Mustard Vinaigrette image

Anchovies add a salty depth of flavor to this bright, garlicky salad dressing. Here it's tossed with radicchio and arugula, but it will work on any full-flavored salad greens. Try it on frisée, spinach or raw baby kale. If you want to make this in a blender, double the quantities so the dressing emulsifies properly. Leftovers will keep in the refrigerator for up to three days.

Provided by Melissa Clark

Categories     quick, salads and dressings

Time 10m

Yield 8 servings

Number Of Ingredients 8

2 garlic cloves, finely chopped
Kosher salt and black pepper, as needed
6 anchovy fillets, finely chopped
1 tablespoon Dijon mustard
4 teaspoons fresh lemon juice, more to taste
1/2 cup extra-virgin olive oil
2 quarts cleaned arugula
1 small head radicchio, trimmed and thinly sliced

Steps:

  • To make the dressing, use the flat side of a knife or a mortar and pestle to make a paste out of garlic and a pinch of salt. In a small bowl, whisk together garlic paste, anchovy, mustard and lemon juice. Slowly whisk in oil until combined. Season with salt and pepper and more lemon if desired.
  • In a large bowl, toss enough dressing with arugula and radicchio to lightly coat leaves. Serve immediately.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 139 milligrams, Sugar 1 gram, TransFat 0 grams

MIXED GREEN SALAD



Mixed Green Salad image

Garlic, basil and crushed red pepper flakes season the light vinaigrette that dresses this refreshing salad. A sprinkling of Parmesan cheese on top gives it even more flavor. -Jody Fisher Stewartstown, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 9

1/4 cup olive oil
1 tablespoon red wine vinegar plus 1-1/2 teaspoons red wine vinegar
1 garlic clove, minced
1/2 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
6 cups torn salad greens
2 medium tomatoes, cut into thin wedges
1 medium cucumber, sliced
2 tablespoons shredded Parmesan cheese

Steps:

  • In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, basil and pepper flakes; shake well. In a salad bowl, combine the greens, tomatoes and cucumber. Drizzle with dressing and sprinkle with Parmesan cheese; toss to coat.

Nutrition Facts : Calories 110 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 48mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

MIXED GREEN SALAD WITH ANCHOVY SAUCE



Mixed Green Salad With Anchovy Sauce image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 1/4 pounds well-cleaned Boston lettuce
1/2 pound well-cleaned Belgian endive
2 teaspoons Dijon-style mustard
1 teaspoon anchovy paste
1/4 teaspoon finely minced garlic
2 tablespoons red-wine vinegar
Salt to taste if desired
Freshly ground pepper to taste
1/3 cup olive oil

Steps:

  • Trim lettuce and cut into fairly large but still bite-size pieces. There should be about 8 cups. Put in a salad bowl.
  • Trim endive and cut into bite-size pieces. There should be about 4 cups. Add to the bowl.
  • Put mustard, anchovy paste, garlic, vinegar, salt and pepper in small mixing bowl. Beat with wire whisk while gradually adding oil.
  • Pour sauce over salad greens and toss to blend.

Nutrition Facts : @context http, Calories 194, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 531 milligrams, Sugar 1 gram, TransFat 0 grams

MIXED GREEN SALAD



Mixed Green Salad image

Provided by Food Network

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 6

1 head romaine lettuce
1 cucumber, peeled and sliced
2 to 3 plum tomatoes, cored and cut into small wedges
1 small red onion, sliced thin
Olive oil and red wine vinegar, to taste
Salt and pepper

Steps:

  • Tear the lettuce leaves into bite-sized pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes, and onion. Sprinkle with the oil, vinegar, and salt and pepper, and toss to combine.

GREEN GODDESS SALAD DRESSING



Green Goddess Salad Dressing image

This classic salad dressing includes mayonnaise, anchovies, vinegar, green onion, garlic, parsley, tarragon and chives. It can be prepared in a blender or food processor and is good served as a dressing for steamed artichokes, a seafood salad, or as a sauce over broiled fish. (If you don't have fresh tarragon, you can use 1/4 teaspoon dried, instead.)

Provided by Barrett

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 40m

Yield 6

Number Of Ingredients 7

2 cups mayonnaise
4 anchovy fillets, minced
1 green onion, chopped
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh chives
1 tablespoon tarragon vinegar
1 teaspoon chopped fresh tarragon

Steps:

  • Mix together mayonnaise, anchovy, green onion, parsley, chives, vinegar and tarragon.
  • Refrigerate until ready to serve and pour over favorite salad or greens.

Nutrition Facts : Calories 533.3 calories, Carbohydrate 2.6 g, Cholesterol 30.1 mg, Fat 58.5 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 8.8 g, Sodium 515 mg, Sugar 0.9 g

SUMMER SALAD WITH ANCHOVY DRESSING



Summer salad with anchovy dressing image

A filling main-meal salad bursting with fresh veg - just leave out the anchovies for a veggie version

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 25m

Number Of Ingredients 9

140g green beans
300g new potatoes , sliced
4 eggs
handful pitted black olives
225g cherry tomato , halved
2 Baby Gem lettuces , leaves separated
2 anchovies
1 tbsp red wine vinegar
3 tbsp olive oil

Steps:

  • Bring a large pan of water to the boil. Cook the beans for 4 mins, so they still have a slight crunch, then scoop out with a slotted spoon into a colander and cool quickly with cold water. Tip the potatoes into the pan, add the eggs and simmer everything for 8 mins. Lift out the eggs, then leave to cool while the potatoes cook for 2 more mins until tender. Drain the potatoes.
  • For the dressing, mash the anchovies with the side of a knife, then mix with the vinegar and olive oil in a large bowl. Stir in the beans, potatoes, olives and tomatoes. Peel and halve the eggs. Put the leaves into a large serving bowl, add the potato mix and eggs, then serve.

Nutrition Facts : Calories 256 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.54 milligram of sodium

MIXED GREENS WITH MARINATED ANCHOVIES



Mixed Greens with Marinated Anchovies image

Candida Sportiello writes: "As owner and chef of Il Giardino restaurant, I've been cooking professionally for twenty-five years - but I've been cooking for pleasure for a good fifty years. As is the Italian way, most of my favorite recipes were handed down from my mother and grandmother, so they date from the early 1900s."

Provided by Candida Sportiello

Yield Makes 4 first-course servings

Number Of Ingredients 10

2/3 cup plus 1/4 cup olive oil
1/4 cup chopped fresh oregano
2 tablespoons fresh lemon juice
3 garlic cloves, minced
2 teaspoons grated lemon peel
1/2 teaspoon dried crushed red pepper
2 2-ounce cans anchovies packed in oil or two 3.75-ounce cans sardines packed in oil, drained well
12 1/2-inch-thick baguette slices
1 5-ounce bag mixed baby greens
2 tablespoons balsamic vinegar

Steps:

  • Blend 2/3 cup olive oil, oregano, lemon juice, garlic, lemon peel, and crushed red pepper in medium bowl; transfer 1/4 cup marinade to small bowl and reserve. Mix anchovies into remaining marinade. Let stand 2 hours at room temperature.
  • Preheat oven to 350°F. Brush bread slices on both sides with reserved marinade; arrange on baking sheet. Bake until toasts are golden, about 10 minutes.
  • Place greens in large bowl. Add balsamic vinegar and remaining 1/4 cup olive oil; toss to coat. Season to taste with salt and pepper. Divide greens among 4 plates. Top each salad with anchovies; garnish each with 3 toasts.

Tips:

  • Choose fresh, tender greens: For the best flavor and texture, select greens that are crisp and brightly colored, with no signs of wilting or bruising.
  • Wash the greens thoroughly: To remove any dirt or grit, rinse the greens in a colander under cold running water.
  • Dry the greens thoroughly: Use a salad spinner or a clean kitchen towel to remove excess water from the greens. This will help the dressing adhere better.
  • Make the dressing ahead of time: The anchovy sauce can be made up to 3 days in advance and stored in the refrigerator. This makes it a great option for busy weeknights.
  • Use high-quality anchovies: The quality of the anchovies will make a big difference in the flavor of the sauce. Look for anchovies that are packed in oil and have a firm, meaty texture.
  • Serve the salad immediately: Once the salad is dressed, it's best to serve it immediately. This will prevent the greens from wilting.

Conclusion:

This mixed green salad with anchovy sauce is a delicious and easy-to-make dish. The combination of fresh, tender greens, tangy anchovy sauce, and salty Parmesan cheese is sure to please everyone at your table. Whether you're serving it as a light lunch or a side dish with dinner, this salad is sure to be a hit.

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