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Escarole Salad with Chopped Egg and Anchovy Vinaigrette

James Carrier
Yield Makes 10 to 12 servings
Escarole--a yellowish green variety of chicory--is ideal for a buffet because the broad, hearty leaves don't wilt when dressed (the salad is even crunchy the next day). Prep Time: 30 minutes.


  • 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

Nutrition Information

  • calories 120
  • caloriesfromfat 75 %
  • protein 3.9 g
  • fat 10 g
  • satfat 1.8 g
  • carbohydrate 4.1 g
  • fiber 2.4 g
  • sodium 253 mg
  • cholesterol 60 mg

How to Make It

  1. Soak escarole in cold water and dry by rolling in a kitchen towel. Tear each leaf into 2 or 3 large pieces and chill while you make the dressing.

  2. In a mortar or a food processor, pound or whirl garlic, salt, and pepper until garlic is a paste. Add chopped anchovies and pound or process to a paste. Add lemon juice and olive oil and whisk or process to combine.

  3. Pour dressing over escarole leaves and toss thoroughly to coat. Arrange on a large serving platter and scatter with grated egg. Slice whole anchovies lengthwise into thin strips and arrange on top.

  4. Note: Nutritional analysis is per serving.

Simple Soirées