Escarole and Roasted Broccoli Salad with Anchovy Dressing

Name: Escarole and Roasted Broccoli Salad with Anchovy Dressing
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 10
Cuisine: Global
Ingredients: 4 fillets anchovy fillets, drained and chopped; 59 milliliters freshly grated dry Jack or Asiago cheese; 907 grams heads of broccoli , cut into 1-inch florets only (stems reserved for another use); 2 larges egg yolks; 2 medium heads escarole, tender pale green and yellow leaves only, torn into large pieces; 2 garlic cloves, chopped; 1 Tbsp fresh lemon juice; 2 teaspoons chopped marjoram; 177 milliliters extra-virgin olive oil; 59 milliliters chopped parsley; 10 servings Salt

You can never have too many side dish recipes, so give Escarole and Roasted Broccoli Salad with Anchovy Dressing a try. Watching your figure? This gluten free, primal, and pescatarian recipe has 215 calories, 6g of protein, and 18g of fat per serving. This recipe serves 10. From preparation to the plate, this recipe takes around 55 minutes. A mixture of olive oil, egg yolks, broccoli, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Preheat the oven to 45

Equipment you will use

Oven

In a food processor, blend the anchovies, garlic, egg yolks and lemon juice. With the machine on, add 3/4 cup of the olive oil. Stir in the parsley and marjoram and season with salt.

Ingredients you will need

Lemon Juice

Anchovies

Egg Yolk

Olive Oil

Marjoram

Parsley

Garlic

Salt

Equipment you will use

Food Processor

On a rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of oil; spread in a single layer. Season with salt and roast for about 18 minutes, until the florets are just tender.

Ingredients you will need

Broccoli