Escarole Salad With Anchovy Dressing Recipe

Name: Escarole Salad With Anchovy Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs; Extra-virgin olive oil, for frying; 3 slices bread, crusts removed, cut into 1/2-inch cubes; 1 large head escarole; Kosher salt and freshly ground pepper; 11/2 tablespoons fresh lemon juice; 11/2 tablespoons fresh orange juice; 11/2 tablespoons red wine vinegar; 1/2 cup extra-virgin olive oil; 1 small clove garlic, finely chopped; 5 anchovy fillets, chopped into a paste

Servings: persons

4 large eggs
Extra-virgin olive oil, for frying
3 slices bread, crusts removed, cut into 1/2-inch cubes
1 large head escarole
Kosher salt and freshly ground pepper
11/2 tablespoons fresh lemon juice
11/2 tablespoons fresh orange juice
11/2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
1 small clove garlic, finely chopped
5 anchovy fillets, chopped into a paste

1
Prepare the salad: Put the eggs in a saucepan; cover with cold water by 2 inches.
2
Bring to a simmer over medium-high heat and cook 8 minutes.
3
Transfer the eggs to a bowl of ice water with a slotted spoon, then drain, peel and roughly chop.
4
Heat 1/4 inch olive oil in a medium skillet over medium-high heat.
5
Add the bread cubes and fry, turning with a slotted spoon, until golden, about 2 minutes.
6
Transfer the croutons to a paper towel-lined plate to drain.
7
Discard the outer layer of leaves from the escarole.
8
Separate the remaining leaves and coarsely chop.
9
Toss with the croutons in a large bowl.
10
Make the dressing: Put the lemon juice, orange juice, vinegar, olive oil, garlic and anchovies in a small covered container; shake well.
11
Toss with the salad.
12
Divide among plates, top with the hard-boiled eggs and season with salt and pepper.
13
Photograph by Lisa Shin

450

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 large eggs, Extra-virgin olive oil, for frying, 3 slices bread, crusts removed, cut into 1/2-inch cubes, 1 large head escarole, and more.

Yes, Escarole 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 Salad With Anchovy Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions