Mixed Greens with Marinated Anchovies
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 first-course servings
- 2 tablespoons fresh lemon juice
- 2 tablespoons balsamic vinegar
- 2 teaspoons grated lemon peel
- 1/2 teaspoon dried crushed red pepper
- 3 garlic cloves, minced
- 1/4 cup chopped fresh oregano
- Carbohydrate 24 g(8%)
- Cholesterol 24 mg(8%)
- Fat 53 g(82%)
- Fiber 4 g(16%)
- Protein 13 g(25%)
- Saturated Fat 8 g(39%)
- Sodium 1235 mg(51%)
- Calories 613
Preparation 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.
Preparation 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.
