8 escarole salad anchovies olives Recipes

escarole , tough green outer leaves discarded (1/2 to 1/3 of each head, to be saved for another use such as soup), garlic, finely chopped, salt, freshly ground black pepper, chopped anchovy fillets plus 2 whole fillets, lemon juice, extra-virgin olive oil, hard-cooked eggs, cooled, peeled , and grated on the large holes of a box grater

anchovies packed in oil, minced, dijon mustard, red wine vinegar, extra-virgin olive oil, kosher salt and freshly cracked black pepper, sized pieces escarole, green onions, chopped, chopped olives , of choice from olive bar

salt cod, blanched almonds, ancho chilies, coarse country white bread crusts removed, red wine vinegar, hazelnuts, garlic cloves peeled, extra virgin olive oil, salt, anchovy fillets, olive oil packed canned tuna drained and separated into 1 chunks, ripe tomatoes coarsely chopped, black olives, head escarole cored and separated into leaves

eggs, extra-virgin olive oil, for frying, bread, crusts removed, cut into 1/2-inch cubes, head escarole, kosher salt and freshly ground pepper, fresh lemon juice, fresh orange juice, red wine vinegar, extra-virgin olive oil, garlic, finely chopped, anchovy fillets, chopped into a paste

garlic clove, minced and mashed to a paste with 1/4 tsp salt, flat anchovy fillet, or to taste, chopped, balsamic vinegar, fresh lemon juice, dijon-style mustard, olive oil, escarole, rinsed , spun dry, and torn into pieces, fresh spinach leaves, washed well , spun dry, and torn into pieces, chopped red onion

anchovy paste, dijon mustard, garlic, grated or minced, worcestershire sauce, lemon, extra-virgin olive oil, grated romano cheese, coarse black pepper, heads or 1 large head escarole, coarsely chopped or torn, head treviso (long leaf radicchio) coarsely chopped or torn, store-bought good quality croutons or 2 to 3 slices semolina bread, toasted and cubed