Escarole Salad With Anchovy Dressing

Name: Escarole Salad With Anchovy Dressing
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 5 fillets anchovy fillets, chopped into a paste; 3 slices bread, crusts removed, cut into 1/2-inch cubes; 4 larges eggs; 1 large head escarole; 1 small clove garlic, finely chopped; 4 servings Kosher salt and freshly ground pepper; 6 Tbsps fresh lemon juice; 118 milliliters extra-virgin olive oil; 4 servings Extra-virgin olive oil, for frying; 6 Tbsps fresh orange juice; 6 Tbsps red wine vinegar

Escarole Salad With Anchovy Dressing is a dairy free and pescatarian side dish. This recipe makes 4 servings with 416 calories, 10g of protein, and 34g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up anchovy, bread, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

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.

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Water

Egg

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Sauce Pan

Transfer the eggs to a bowl of ice water with a slotted spoon, then drain, peel and roughly chop.

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Water

Egg

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Slotted Spoon

Bowl

Heat 1/4 inch olive oil in a medium skillet over medium-high heat.

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Olive Oil

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Frying Pan

Add the bread cubes and fry, turning with a slotted spoon, until golden, about 2 minutes.

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Bread Cubes

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Slotted Spoon

Transfer the croutons to a paper towel-lined plate to drain.

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Croutons

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Paper Towels

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

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Croutons

Escarole

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Bowl

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.

Ingredients you will need

Hard Boiled Egg