Escarole Salad With Anchovy Dressing (Food Network Kitchens) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
4 large eggs |
extra-virgin olive oil, for frying |
3 slices bread, crusts removed, cut into 1/2-inch cubes |
1 large head escarole |
kosher salt and freshly ground pepper |
11/2 tablespoons fresh lemon juice |
11/2 tablespoons fresh orange juice |
11/2 tablespoons red wine vinegar |
1/2 cup extra-virgin olive oil |
1 small clove garlic, finely chopped |
5 anchovy fillets, chopped into a paste |
Directions:
1. Prepare the salad: Put the eggs in a saucepan; cover with cold water by 2 inches. Bring to a simmer over medium-high heat and cook 8 minutes. Transfer the eggs to a bowl of ice water with a slotted spoon, then drain, peel and roughly chop.
2. Heat 1/4 inch olive oil in a medium skillet over medium-high heat. Add the bread cubes and fry, turning with a slotted spoon, until golden, about 2 minutes. Transfer the croutons to a paper towel-lined plate to drain.
3. Discard the outer layer of leaves from the escarole. Separate the remaining leaves and coarsely chop. Toss with the croutons in a large bowl.
4. Make the dressing: Put the lemon juice, orange juice, vinegar, olive oil, garlic and anchovies in a small covered container; shake well. Toss with the salad. Divide among plates, top with the hard-boiled eggs and season with salt and pepper.
5. Photograph by Lisa Shin
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