Winter leaf salad

title="Winter leaf salad"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Winter-leaf-salad.jpg" srcset="https://img.taste.com.au/G3PdNMp8/w720-h480-cfill-q80/taste/2016/11/winter-leaf-salad-30991-1.jpeg 720w, https://img.taste.com.au/Xe9S4nhz/w643-h428-cfill-q90/taste/2016/11/winter-leaf-salad-30991-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Winter leaf salad"
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• 0:15 Prep


• 
  8 Servings


• Capable cooks

Featured in
Winter recipes, Nutrition information

Ingredients

• 1 lemon, cut in half


• 10 anchovy fillets, finely chopped


• 2 tablespoons baby salted capers, rinsed


• 2 tablespoons extra virgin olive oil


• 1 raddichio treviso, cut into thin wedges lengthways


• 2 witlof, cut into thin wedges lengthways


• 1 head curly endive, washed, cut into 10cm lengths

Method

• 
  
  
  Step 1
  
  
  
  
  Juice half the lemon. Peel remaining half and thinly slice widthways. Set aside.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Place anchovy, capers, lemon juice and oil in a small bowl and whisk to combine.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Place the raddichio, witlof and endive leaves on a serving platter. Top with the lemon slices and drizzle with anchovy and caper dressing.
  
  
  

Nutrition

• 276 kj

  Energy




• 5g

  Fat Total




• 1g

  Saturated Fat





• 3g

  Protein





• 358.46mg

  Sodium




• 1g

  Carbs (sugar)




• 1g

  Carbs (total)

All nutrition values are per serve

Notes

Any bitter winter salad leaf can be used in this salad.

• Author: Lisa Featherby


• Image credit: Ben Dearnley


• Publication: Notebook:

Source: taste.com.au