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Mustard Greens Salad with Anchovy Dressing
Bitter Greens Salad with Caper Vinaigrette
- 1 tablespoon minced shallot
- 2 tablespoons capers, drained, rinsed, and finely chopped
- 2 tablespoons finely chopped fresh Italian parsley leaves
- 2 tablespoons white wine vinegar
- 1 teaspoon granulated sugar
- 1/4 cup extra-virgin olive oil
- 1 small head radicchio (about 8 ounces), torn into bite-size pieces, washed, and dried
- 1 small bunch arugula (about 4 ounces), torn into bite-size pieces, washed, and dried
- 2 small heads endive (about 6 ounces), torn into bite-size pieces, washed, and dried
This simple side salad is a great way to balance heavier comfort dishes such as our Pot Roast with Porcini and Beer or Braised Lamb Shanks. But don’t underestimate the deliciousness of eating it on its own with a nice hunk of bread and a couple of slices of hard cheese (perhaps aged Parmesan).
What to buy: If making this dish for Passover, use kosher white wine vinegar (or kosher lemon juice) and kosher vegetable oil.
Game plan: You can wash the greens for the salad up to 4 days ahead and keep them wrapped in damp paper towels in the vegetable drawer of the refrigerator. The vinaigrette can also be made up to 4 days in advance; just toss it with the salad at the last minute.
This recipe was featured as part of our Hosting Your First Passover menu.
- 1Combine shallot, capers, parsley, vinegar, and sugar in a large nonreactive serving bowl. While whisking constantly, slowly add oil in a thin stream until completely incorporated.
- 2Add greens and toss to coat, season with salt and freshly ground black pepper, and serve immediately.