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.

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 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.

Escarole Salad With Anchovy Dressing

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