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Dandelion Greens with a Fried Egg, Croutons, and Anchovy Dressing from 'Franny's'

Serious Eats Kate Williams Post a comment

Bitter dandelion greens are often too strong to eat raw—at least without some tamer leaves for balance. So I was curious how I'd like this dandelion Caesar from the new Franny's cookbook. Miraculously, the runny yolk, salty-rich anchovy dressing, and curlicues of Parmesan managed to rein in the bitter green for a bold, bright salad. More

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