Escarole Salad with Chopped Egg and Anchovy Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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.
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