© Cedric Angeles
Active Time
35 MIN
Total Time
55 MIN
Yield
Serves : 10

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.    More Great Salads  

How to Make It

Step 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.

Step 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.

Step 3    

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

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