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Escarole Salad with Chopped Egg and Anchovy Vinaigrette

Makes 10 to 12 servings

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.

Escarole Salad with Chopped Egg and Anchovy Vinaigrette

James Carrier
 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
Step 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.

Step 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.

Step 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.

Step 4

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings Makes 10 to 12 servings

Amount Per Serving
Calories 120Calories from Fat 75
% Daily Value *
Total Fat 10g16%

Saturated Fat 1.8g9%
Cholesterol 60mg20%
Sodium 253mg11%
Total Carbohydrate 4.1g2%

Dietary Fiber 2.4g10%
Protein 3.9g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.