Crisp Escarole Salad with Garlicky Anchovy Dressing Recipe

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.

No additional tips available.

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

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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.

Crisp Escarole Salad with Garlicky Anchovy Dressing

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