Escarole and Roasted Broccoli Salad with Anchovy Dressing Recipe

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.

No additional tips available.

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

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.

Escarole and Roasted Broccoli Salad with Anchovy Dressing

How did you like this recipe?

Frequently Asked Questions