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.

Peggy Knickerbocker
This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
Makes 10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Source

Simple Soirées

Nutrition Facts

120 calories; calories from fat 75%; protein 3.9g; fat 10g; saturated fat 1.8g; carbohydrates 4.1g; fiber 2.4g; sodium 253mg; cholesterol 60mg.
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