Escarole and Roasted Broccoli Salad with Anchovy Dressing

Chris Kronner created this salad with ingredients from Scribe Winery's garden. It offers an amazing array of flavors: sweet roasted broccoli, bitter escarole, salty anchovies, sharp cheese.

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  • Servings: 10

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  • 4 anchovy fillets, drained and chopped
  • 2 garlic cloves, chopped
  • 2 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 3/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1/4 cup chopped parsley
  • 2 teaspoons chopped marjoram
  • Salt
  • 2 heads of broccoli (2 pounds), cut into 1-inch florets only (stems reserved for another use)
  • 2 medium heads of escarole, tender pale green and yellow leaves only, torn into large pieces
  • 1/4 cup freshly grated dry Jack or Asiago cheese

How to make this recipe

  1. Preheat the oven to 450°. In a food processor, blend the anchovies, garlic, egg yolks and lemon juice. With the machine on, add 3/4 cup of the olive oil. Stir in the parsley and marjoram and season with salt.

  2. On a rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of oil; spread in a single layer. Season with salt and roast for about 18 minutes, until the florets are just tender. Let cool slightly.

  3. In a large bowl, toss the broccoli with the escarole and the dressing. Sprinkle with the cheese and serve.

Make Ahead

The recipe can be prepared through Step 2 two days ahead; refrigerate the dressing and broccoli separately.

Contributed By Photo © Cedric Angeles Published April 2010

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