How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Escarole Salad With Chopped Egg And Anchovy Vinaigrette?

You need 8 ingredients. The key ingredients include: 3 to 4 bunches escarole, tough green outer leaves discarded (1/2 to 1/3 of each head, to be saved for another use such as soup), 2 cloves garlic, finely chopped, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and more.

Is Escarole Salad With Chopped Egg And Anchovy Vinaigrette suitable as salads?

Yes, Escarole Salad With Chopped Egg And Anchovy Vinaigrette falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Escarole Salad With Chopped Egg And Anchovy Vinaigrette?

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 Chopped Egg And Anchovy Vinaigr

Name: Escarole Salad With Chopped Egg And Anchovy Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 4 bunches escarole, tough green outer leaves discarded (1/2 to 1/3 of each head, to be saved for another use such as soup); 2 cloves garlic, finely chopped; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 6 chopped anchovy fillets plus 2 whole fillets; 2 tablespoons lemon juice; 1/3 to 1/2 cup extra-virgin olive oil; 3 hard-cooked eggs, cooled, peeled, and grated on the large holes of a box grater

Fresh, crisp and full of flavor — this Escarole Salad With Chopped Egg And Anchovy Vinaigrette is a must-try. Made with bunches, garlic, salt and freshl…

This Escarole Salad With Chopped Egg And Anchovy Vinaigrette relies on simple, everyday ingredients such as garlic, finely chopped, salt, freshly ground black pepper and lemon juice. It comes together quickly and makes 4 servings, at about 185 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

3 to 4 bunches escarole, tough green outer leaves discarded (1/2 to 1/3 of each head, to be saved for another use such as soup)
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 chopped anchovy fillets plus 2 whole fillets
2 tablespoons lemon juice
1/3 to 1/2 cup extra-virgin olive oil
3 hard-cooked eggs, cooled, peeled, and grated on the large holes of a box grater

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Quick Info

Servings
4 servings
Calories
185 kcal
Category
Salads

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