Escarole and Roasted Broccoli Salad with Anchovy Dr

Name: Escarole and Roasted Broccoli Salad with Anchovy Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 anchovy fillets, drained and chopped; 2 garlic cloves, chopped; 2 large egg yolks; 1 tablespoon fresh lemon juice; 3/4 cup plus 2 tablespoons extra-virgin olive oil; 1/4 cup chopped parsley; 2 teaspoons chopped marjoram; Salt; 2 heads of broccoli (2 pounds), cut into 1-inch florets only (stems reserved for another use); 2 medium heads of escarole, tender pale green and yellow leaves only, torn into large pieces; 1/4 cup freshly grated dry Jack or Asiago cheese

Servings: persons

4 anchovy fillets, drained and chopped
2 garlic cloves, chopped
2 large egg yolks
1 tablespoon fresh lemon juice
3/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup chopped parsley
2 teaspoons chopped marjoram
Salt
2 heads of broccoli (2 pounds), cut into 1-inch florets only (stems reserved for another use)
2 medium heads of escarole, tender pale green and yellow leaves only, torn into large pieces
1/4 cup freshly grated dry Jack or Asiago cheese

1
Preheat the oven to 450.
2
In a food processor, blend the anchovies, garlic, egg yolks and lemon juice.
3
With the machine on, add 3/4 cup of the olive oil.
4
Stir in the parsley and marjoram and season with salt.
5
On a rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of oil; spread in a single layer.
6
Season with salt and roast for about 18 minutes, until the florets are just tender.
7
Let cool slightly.
8
In a large bowl, toss the broccoli with the escarole and the dressing.
9
Sprinkle with the cheese and serve.

715

kcal

Calories

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 11 ingredients. The key ingredients include: 4 anchovy fillets, drained and chopped, 2 garlic cloves, chopped, 2 large egg yolks, 1 tablespoon fresh lemon juice, and more.

Yes, Escarole and Roasted Broccoli Salad with 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!

Escarole and Roasted Broccoli Salad with Anchovy Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions