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 Vinaigrette Recipe

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

Escarole Salad With Chopped Egg And Anchovy Vinaigrette – a delicious recipe with bunches, garlic, salt, freshly ground black pepper, lemon juice, extra-virgin olive oil. Easy to follow and perfect for any occasion.

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

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
185 kcal
Category
Salads

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