Bitter Greens with Anchovy Vinaigrette & Grilled Cheese Croutons

Bitter Greens with Anchovy Vinaigrette & Grilled Cheese Croutons

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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

Kosher salt

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.