Escarole Salad with Chopped Egg and Anchovy Vinaigrette

Escarole Salad with Chopped Egg and Anchovy Vinaigrette Recipe
James Carrier
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.

Yield:

Makes 10 to 12 servings

Recipe from

Sunset

Nutritional 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

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

Preparation

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.

Note: Nutritional analysis is per serving.

Note:

Peggy Knickerbocker,

Simple Soirées,

Sunset

November 2006
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