Escarole and Roasted Broccoli Salad with Anchovy Dressing
Ingredients
- Dressing
4 anchovy filets, chopped
2 garlic gloves, chopped
2 large egg yolks
1 tablespoon fresh lemon juice
3/4 cup olive oil
1/4 cup chopped parsley
2 teaspoons marjoram, chopped
- Salad
2 heads of broccoli (2 pounds), cut into 1-inch florets only
2 medium heads of escarole, tender pale green and yellow leaves only, torn into large pieces
1/4 cup freshly grated dry Jack or Asiago cheese
Directions
- Dressing
- 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.
- Roasted Broccoli
- Preheat oven to 450F.
- 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. Let cool slightly.
- Assemble Salad
- In a large bowl, toss the broccoli with the escarole and the dressing. Sprinkle with the cheese and serve.
Notes
- Make Ahead Tip – Prepare dressing, broccoli, and lettuce ahead of time, refrigerate separately. Assemble before serving.