Recipe courtesy of Food Network Kitchen
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Escarole Salad with Anchovy-Garlic Dressing
Total:
10 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
10 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Directions

Combine 3 tablespoons red wine vinegar, 4 minced anchovies and 1 grated garlic clove in a large bowl. Whisk in 1/3 cup olive oil; season with salt and pepper. Add 1 chopped small head escarole, 2 cups mixed baby lettuce and 1 cup fresh parsley; toss. Top with croutons.

Photograph by Ryan Dausch

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