Escarole and Roasted Broccoli Salad with Anchovy Dressing

Ingredients

• 1 tablespoon(s) fresh lemon juice
• 2 teaspoon(s) chopped marjoram
• 2 head(s) of broccoli orets only (stems reserved for another use)
• Salt
• 2 clove(s) garlic
• 2 large egg yolks
• 2 medium heads of escarole
• + 4 more ingredients
• • 0.25 cup(s) freshly grated dry Jack or Asiago cheese
  • 0.75 cup(s) plus 2 tablespoons extra-virgin olive oil
  • 0.25 cup(s) chopped parsley
  • 4 anchovy fillets

Preheat the oven to 450°. 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. On a rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of oil; spr...

View full recipe at Food & Wine