Baby Greens Greek Salad with Anchovy Crumbs

January 26, 2014
1 Ratings
  • Prep time 1 hour 5 minutes
  • Cook time 1 hour 5 minutes
  • Makes 4 side salads
Author Notes

The other day I stumbled upon some lovely dark baby greens...a combination of baby spinach, chard and kale. I grabbed them and brought them home to make a variation of one of my favorite salads. These greens are soft and sweet and don't need any special treatment to tenderize. The anchovy crumbs add a little crunch. Feel free to use greens you like or can find. —inpatskitchen

What You'll Need
  • For the lemon vinaigrette
  • 1 clove garlic put through a garlic press or very finely minced
  • 1 teaspoon dried oregano
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon granulated sugar
  • 1/3 cup extra virgin olive oil
  • For the anchovy crumbs and salad
  • 3 cups large fresh bread crumbs(I tore apart one half of a 12 inch baguette with my hands to make "large" pieces)
  • 1/4 cup extra virgin olive oil
  • 5 minced anchovy filets
  • 6 cups dark green baby greens (spinach, kale or chard) or a combination
  • 3/4 cup sliced red onion
  • 3/4 cup small kalamata olives
  • 1 cup grape tomatoes, halved
  • 3/4 cup crumbled feta cheese
  • The previously made vinaigrette
  1. For the lemon vinaigrette
  2. Whisk together the garlic, oregano, lemon juice, salt, pepper and sugar. Slowly stream in the olive oil while whisking constantly. Set the dressing aside.
  1. For the anchovy crumbs and salad
  2. In a large skillet over medium heat warm the olive oil and the minced anchovies and heat while stirring until the anchovies seem to disintegrate into the oil. Add the bread crumbs and continue to stir over the heat to thoroughly coat the crumbs and saute until the crumbs brown up. (Be careful not to burn them!) Once done, set aside.
  3. In a large salad bowl, combine the greens, onion, tomatoes, olives and Feta. Dress the salad with some or all of the vinaigrette.
  4. Divide the salad on to 4 serving plates and top each with as many of the anchovy crumbs as you like.

See what other Food52ers are saying.

  • sexyLAMBCHOPx
  • inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

2 Reviews

sexyLAMBCHOPx January 26, 2014
looks delicious as always!
inpatskitchen January 26, 2014
Thanks so much chops! You're always so kind!