Food & Cooking Recipes Ingredients Seafood Recipes Bitter Greens with Anchovies and Breadcrumbs Be the first to rate & review! By Lauryn Tyrell Lauryn Tyrell Website Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on January 27, 2020 Print Rate It Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 30 mins Total Time: 50 mins Servings: 4 This twist on a traditional Italian puntarelle salad gets an extra boost of savory umami flavor from capers swirled into the lemon-anchovy dressing. Creamy avocado and ribbons of shaved fennel and celery also make cool cameos. Ingredients 6 tablespoons extra-virgin olive oil 1 (1-inch-thick) slice rustic bread, crust removed, finely chopped 2 tablespoons finely grated Parmigiano-Reggiano Kosher salt and freshly ground pepper 1 small clove garlic, minced 4 oil-packed anchovy fillets, chopped 1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh juice 2 tablespoons capers, roughly chopped 2 cups shaved fennel (from 1 bulb) 2 cups shaved celery (from 3 stalks) 4 cups bitter greens, such as dandelion, escarole, or a combination, torn into bite-size pieces 1 avocado, peeled, pitted, and quartered Directions Heat 2 tablespoons oil in a small skillet over medium. Add bread and cook, stirring often, until golden and crisp, 4 to 6 minutes. Drain on paper towels, then transfer to a small bowl. Stir in cheese; season with salt and pepper. Wipe skillet clean. With the flat side of a heavy knife, mash garlic and anchovies to a fine paste. Heat remaining 1/4 cup oil in skillet over medium; add anchovy mixture and cook until warm and fragrant, about 1 minute. Transfer to a bowl; whisk in lemon zest and juice, and capers. Season lightly with salt and pepper; let cool completely. Toss dressing with fennel and celery. Fold in greens and season with salt and pepper. Mound salad on 4 plates; top with breadcrumbs and avocado. Serve immediately. Cook's Notes Endive, chicory, and even baby kale are delicious alternatives to the escarole and dandelion in this salad. Using a mandolin when prepping will make quick work out of shaving the celery and fennel. Rate it Print