Escarole Salad With Anchovy Dressing

Total Time:
40 min
30 min
10 min

4 servings

  • For the Salad:
  • 4 large eggs
  • Extra-virgin olive oil, for frying
  • 3 slices bread, crusts removed, cut into 1/2-inch cubes
  • 1 large head escarole
  • Kosher salt and freshly ground pepper
  • For the Dressing:
  • 11/2 tablespoons fresh lemon juice
  • 11/2 tablespoons fresh orange juice
  • 11/2 tablespoons red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 small clove garlic, finely chopped
  • 5 anchovy fillets, chopped into a paste
  • Prepare the salad: Put the eggs in a saucepan; cover with cold water by 2 inches. Bring to a simmer over medium-high heat and cook 8 minutes. Transfer the eggs to a bowl of ice water with a slotted spoon, then drain, peel and roughly chop.

  • Heat 1/4 inch olive oil in a medium skillet over medium-high heat. Add the bread cubes and fry, turning with a slotted spoon, until golden, about 2 minutes. Transfer the croutons to a paper towel-lined plate to drain.

  • Discard the outer layer of leaves from the escarole. Separate the remaining leaves and coarsely chop. Toss with the croutons in a large bowl.

  • Make the dressing: Put the lemon juice, orange juice, vinegar, olive oil, garlic and anchovies in a small covered container; shake well. Toss with the salad. Divide among plates, top with the hard-boiled eggs and season with salt and pepper.

  • Photograph by Lisa Shin

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    Escarole Salad

    Recipe courtesy of Food Network Kitchen