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Escarole Caesar Salad
© David L. Reamer

Escarole Caesar Salad

  • SERVINGS: 10

Sam Mogannam loves to use the pale-green and yellow escarole leaves for salads. He saves the dark outer leaves and sautés them with garlic or tosses them into a pot of chicken soup.

Slideshow: Greens Glossary


  1. 4 cups 1/2-inch-cube crustless white bread
  2. 1/2 cup plus 2 tablespoons extra-virgin olive oil
  3. Kosher salt and freshly ground pepper
  4. 4 garlic cloves, minced
  5. 6 oil-packed anchovies, drained and minced
  6. 1/4 cup mayonnaise
  7. 2 teaspoons Dijon mustard
  8. 5 tablespoons fresh lemon juice
  9. 5 medium heads of escarole (about 1 1/2 pounds total)—dark outer leaves reserved, the rest torn into bite-size pieces
  10. 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
  1. Preheat the oven to 400°. In a large bowl, gently toss the bread cubes with 3 tablespoons of the olive oil. Season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper and toss again. Spread the bread cubes on a baking sheet and toast, stirring occasionally, until golden and crisp, about 10 minutes. Let cool.
  2. On a work surface, combine the garlic and anchovies. Using the flat side of a chef's knife, mash the mixture to a paste. Transfer the paste to a small bowl and whisk in the mayonnaise, mustard and lemon juice. Gradually whisk in the remaining 7 tablespoons of olive oil.
  3. In a large bowl, toss the escarole with the croutons and half of the Caesar dressing. Add the 1 cup of grated cheese and toss again. Season with salt and pepper. Sprinkle with a little more cheese and serve, passing the remaining dressing at the table.
Make Ahead
The Caesar dressing can be refrigerated overnight. Whisk to blend before using.