Escarole Salad With Anchovy Dressing

  • Level: Easy
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. Discard the outer layer of leaves from the escarole. Separate the remaining leaves and coarsely chop. Toss with the croutons in a large bowl.
  4. 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.
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