Escarole Salad with Chopped Egg and Anchovy Vinaigrette

Name: Escarole Salad with Chopped Egg and Anchovy Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 6 fillets chopped anchovy fillets plus 2 whole fillets; 0 teaspoons freshly ground black pepper; 3 bunches escarole, tough green outer leaves discarded (1/2 to 1/3 of each head, to be saved for another use such as soup); 2 cloves garlic, finely chopped; 3 larges hard-cooked eggs, cooled, peeled, and grated on the large holes of a box grater; 2 Tbsps lemon juice; 79 milliliters extra-virgin olive oil; 1 teaspoons salt

Escarole Salad with Chopped Egg and Anchovy Vinaigrette is a gluten free, dairy free, and primal side dish. One portion of this dish contains around 4g of protein, 8g of fat, and a total of 98 calories. This recipe serves 12. A mixture of garlic, pepper, escarole, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Soak escarole in cold water and dry by rolling in a kitchen towel. Tear each leaf into 2 or 3 large pieces and chill while you make the dressing.

Ingredients you will need

Escarole

Water

Equipment you will use

Kitchen Towels

In a mortar or a food processor, pound or whirl garlic, salt, and pepper until garlic is a paste.

Ingredients you will need

Garlic

Pepper

Salt

Equipment you will use

Food Processor

Mortar And Pestle

Add chopped anchovies and pound or process to a paste.

Ingredients you will need

Anchovies

Add lemon juice and olive oil and whisk or process to combine.

Ingredients you will need

Lemon Juice

Olive Oil

Equipment you will use

Whisk

Pour dressing over escarole leaves and toss thoroughly to coat. Arrange on a large serving platter and scatter with grated egg. Slice whole anchovies lengthwise into thin strips and arrange on top.

Ingredients you will need

Anchovies

Escarole

Egg