Bitter Greens with Anchovy Vinaigrette & Grilled Cheese Croutons
By Tracey Shepos Cenami
For the anchovy vinaigrette:
1⁄4 cup freshly squeezed Meyer lemon juice
1 large clove garlic
6 olive oil–packed anchovy fillets
2 teaspoons capers
1⁄2 teaspoon Worcestershire sauce
1⁄2 cup extra-virgin olive oil
2 teaspoons oil from anchovy fillets
1 bunch dandelion greens
1 head frisee
1⁄2 head radicchio
1 small celery root (about 6 oz)
For the grilled cheese croutons:
4 large slices sourdough bread
3 tablespoons unsalted butter, softened
5 oz Pt Reyes Toma cheese, sliced
Freshly ground black pepper
To make the vinaigrette: In a blender, combine the lemon juice, garlic,
anchovies, capers, and Worcestershire sauce and process until smooth. Add
the olive oil and anchovy oil and process until emulsified. You should have
about 1 cup. You will need only 1/2 cup for this recipe. The leftover dressing
will keep in an airtight container in the refrigerator for up to 3 days.
To prepare the greens and celery root: Trim off the stems from the
dandelion greens, then cut the greens into 2-inch pieces. Trim the frisée,
discarding the green tops and stems. Cut the pale yellow leaves that remain
into 2-inch pieces. Rinse and dry the dandelion and frisée well. Cut away
the core of the radicchio, then cut the radicchio lengthwise into sixths. Peel
the celery root and cut in half lengthwise. Using a mandoline, shave each
half crosswise into thin slices.
To make the grilled cheese croutons: Line up the bread slices on
a work surface and spread the slices evenly with the butter. Turn 2 slices
butter side down, then divide the cheese slices evenly between the 2 slices.
Top with the remaining 2 bread slices, butter side up.
Heat a large nonstick skillet over medium heat. Add the sandwiches and
toast, turning once, for 5 to 10 minutes, until the cheese melts and the
bread is browned and crisp. Transfer the sandwiches to a cutting board, let
rest for 2 to 3 minutes, and cut into 1/2-inch squares.
To assemble the salad: In a large bowl, combine the greens and celery
root. Drizzle with 1/2 cup of the vinaigrette, season with salt and a generous
amount of pepper, and toss to coat evenly. Scatter the croutons over the
top, toss again, and serve immediately.