Escarole Salad with Chopped Egg and Anchovy Vinaigrette

Escarole Salad with Chopped Egg and Anchovy Vinaigrette
Photo by James Carrier

Ingredients

  • 2 tablespoons lemon juice
  • 3 hard-cooked eggs, cooled, peeled, and grated on the large holes of a box grater
  • ½ teaspoon salt
  • 2 cloves garlic, finely chopped
  • 2 cloves garlic, finely chopped
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • + 7 more ingredients
    • 3 to 4 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 tablespoons lemon juice
    • 3 to 4 bunches escarole, tough green outer leaves discarded (1/2 to 1/3 of each head, to be saved for another use such as soup)
    • 3 hard-cooked eggs, cooled, peeled, and grated on the large holes of a box grater
    • ¼ teaspoon freshly ground black pepper
    • 6 chopped anchovy fillets plus 2 whole fillets
    • 1/3 to 1/2 cup extra-virgin olive oil

1. 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. 2. In a mortar or a food processor, pound or whirl garlic, salt, and pepper until garlic is a paste. Add chopped anchovies and pound or process to a...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network