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James Carrier Photo by: James Carrier

Escarole Salad with Chopped Egg and Anchovy Vinaigrette

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.

Sunset NOVEMBER 2006

  • Yield: Makes 10 to 12 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 120
  • Calories from fat: 75%
  • Protein: 3.9g
  • Fat: 10g
  • Saturated fat: 1.8g
  • Carbohydrate: 4.1g
  • Fiber: 2.4g
  • Sodium: 253mg
  • Cholesterol: 60mg

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Escarole Salad with Chopped Egg and Anchovy Vinaigrette Recipe