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Escarole and Roasted Broccoli Salad with Anchovy Dressing
© Cedric Angeles

Escarole and Roasted Broccoli Salad with Anchovy Dressing

  • ACTIVE: 35 MIN
  • SERVINGS: 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.

  1. 4 anchovy fillets, drained and chopped
  2. 2 garlic cloves, chopped
  3. 2 large egg yolks
  4. 1 tablespoon fresh lemon juice
  5. 3/4 cup plus 2 tablespoons extra-virgin olive oil
  6. 1/4 cup chopped parsley
  7. 2 teaspoons chopped marjoram
  8. Salt
  9. 2 heads of broccoli (2 pounds), cut into 1-inch florets only (stems reserved for another use)
  10. 2 medium heads of escarole, tender pale green and yellow leaves only, torn into large pieces
  11. 1/4 cup freshly grated dry Jack or Asiago cheese
  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.
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