Escarole Salad With Anchovy Dressing

Total Time:
40 min
Prep:
30 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
Directions

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

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Escarole Salad with Anchovy Dressing

    Recipe courtesy of Melissa d'Arabian