Simple Summer Greens
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Say what you will about tinned fish, but this recipe for simple summer greens in a punchy dressing (from Sheela Prakash’s new cookbook, Salad Seasons: Vegetable-Forward Dishes All Year) proves that it should be in everyone’s pantry.
“If I had a soapbox to stand on to profess my zeal for the tiny fish, I would,” writes Prakash. “I know they’re not for everyone, but if you like the savory bite of Caesar dressing, you’ll absolutely love this.”
The anchovy is paired with smashed garlic for bold flavor, while lemon adds bright acidity and Dijon mustard dairy-free creaminess. There’s no perfect substitute, but if you’d prefer to skip the anchovy, use Worcestershire sauce, soy sauce or miso paste for a similarly deep dose of umami. As for the salad, top it with marinated white beans, grilled chicken, broiled salmon or a generous sprinkle of feta cheese.
Salad Seasons: Vegetable-Forward Dishes All Year by Sheela Prakash © Rizzoli, 2023. Photography © Kristin Teig.
1 oil-packed anchovy fillet
1 small garlic clove, peeled and smashed
2 tablespoons extra-virgin olive oil
Juice of 1 medium lemon (about 3 tablespoons)
1 teaspoon Dijon mustard
Freshly ground black pepper
5 ounces tender lettuce, mixed greens or arugula (about 5 packed cups)
Kosher salt, to taste
Flaky sea salt, for serving
1. With a mortar and pestle, mash the anchovy and garlic clove into a rough paste. Add the olive oil, lemon juice, mustard and several grinds of pepper. Stir vigorously until combined and emulsified. (If you don’t have a mortar and pestle, you can use the back of your knife to mash the anchovy and garlic on a cutting board.)
2. Tear the greens into bite-size pieces, if needed, and place in a large bowl. Drizzle with the vinaigrette and toss to coat. Season to taste with salt and additional pepper, then sprinkle with a generous pinch of flaky sea salt.