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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

April 2010

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Credit: © Cedric Angeles

Recipe Summary test

active:
35 mins
total:
55 mins
Yield:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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