Crisp Escarole Salad with Garlicky Anchovy Dressing

Name: Crisp Escarole Salad with Garlicky Anchovy Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Two 3/4-inch-thick slices of sourdough bread, cut into 3/4-inch dice (3 cups); 1 large head of escarole, light green and white leaves only, cut crosswise into 1-inch strips; 6 radishes, thinly sliced; 4 celery ribs with leaves, thinly sliced; 1 cup grape tomatoes, halved; 1/2 seedless cucumber, halved lengthwise and thinly sliced crosswise; 1/2 cup extra-virgin olive oil; 8 oil-packed anchovy fillets, drained and coarsely chopped; 6 large garlic cloves, minced; 2 1/2 tablespoons fresh lemon juice; Freshly ground pepper; Kosher salt

Servings: persons

Two 3/4-inch-thick slices of sourdough bread, cut into 3/4-inch dice (3 cups)
1 large head of escarole, light green and white leaves only, cut crosswise into 1-inch strips
6 radishes, thinly sliced
4 celery ribs with leaves, thinly sliced
1 cup grape tomatoes, halved
1/2 seedless cucumber, halved lengthwise and thinly sliced crosswise
1/2 cup extra-virgin olive oil
8 oil-packed anchovy fillets, drained and coarsely chopped
6 large garlic cloves, minced
2 1/2 tablespoons fresh lemon juice
Freshly ground pepper
Kosher salt

1
Preheat the oven to 350.
2
On a baking sheet, toast the bread for 15 minutes, tossing once, until lightly golden; let cool.
3
Meanwhile, in a large bowl, toss the escarole strips with the radishes, celery, tomatoes and cucumber.
4
In a small saucepan, combine the olive oil, chopped anchovies and minced garlic and cook over moderate heat, stirring occasionally, until the garlic is lightly golden, about 7 minutes.
5
Add the lemon juice and season generously with pepper.
6
Add the croutons to the salad and toss.
7
Pour the dressing over the salad, season lightly with salt and toss again.
8
Serve at once.

2288

kcal

Calories

230

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Two 3/4-inch-thick slices of sourdough bread, cut into 3/4-inch dice (3 cups), 1 large head of escarole, light green and white leaves only, cut crosswise into 1-inch strips, 6 radishes, thinly sliced, 4 celery ribs with leaves, thinly sliced, and more.

Yes, Crisp Escarole Salad with Garlicky Anchovy Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!