Weeknight Cooking

Escarole Salad with Anchovy-Garlic Dressing

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 servings
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  1. 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.

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