Crisp Escarole Salad with Garlicky Anchovy Dressing

This salad is based on bagna cauda ("hot bath"), a classic Piedmontese sauce made with anchovies, garlic, butter and olive oil. It's generally served warm, with raw vegetables for dipping. Melissa Rubel Jacobson transforms most of bagna cauda's ingredients into a dressing that she tosses with a nicely crunchy mix of escarole, radishes, celery and cucumber. More Great Salads

By Melissa Rubel Jacobson
February 2009

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Recipe Summary test

total:
35 mins
Yield:
4
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Ingredients

Directions

  • Preheat the oven to 350°. On a baking sheet, toast the bread for 15 minutes, tossing once, until lightly golden; let cool.

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  • Meanwhile, in a large bowl, toss the escarole strips with the radishes, celery, tomatoes and cucumber.

  • In a small saucepan, combine the olive oil, chopped anchovies and minced garlic and cook over moderate heat, stirring occasionally, until the garlic is lightly golden, about 7 minutes. Add the lemon juice and season generously with pepper.

  • Add the croutons to the salad and toss. Pour the dressing over the salad, season lightly with salt and toss again. Serve at once.

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