Name: Escarole and Roasted Broccoli Salad with Anchovy Dressing Recipe
Prep time: 35 min
Yield: 10
Ingredients: 4 anchovy fillets; 2 clove garlic; 2 large egg yolks; 1 tbsp fresh lemon juice; ¾ cup extra virgin olive oil; 2 tbsp extra virgin olive oil; ¼ cup parsley; 2 tsp marjoram; salt; 2 head broccoli; 2 medium heads of escarole; ¼ cup dry jack or asiago cheese

Escarole and Roasted Broccoli Salad with Anchovy Dressing Recipe

How To Make Escarole and Roasted Broccoli Salad with Anchovy Dressing

These escarole and roasted broccoli salad combines broccoli and escarole heads tossed in a tangy anchovy dressing, for a healthy and filling dish.

Preparation: 35 minutes

Cooking:

Total: 35 minutes

Serves:

Ingredients

4anchovy fillets
2clovesgarlic
2large egg yolks
1tbspfresh lemon juice
¾cupextra virgin olive oil
2tbspextra virgin olive oil
¼cupparsley,chopped
2tspmarjoram,chopped
salt,to taste
2broccoli heads
2medium escarole heads
¼cupdry jack cheese,or asiago cheese, freshly grated

Instructions

Preheat the oven to 450 degrees F.
In a food processor, blend the anchovies, garlic, egg yolks, and lemon juice. With the machine on, add ¾ 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 oil; spread in a single layer. Season with salt and roast for about 18 minutes, until the florets are just tender. Let cool slightly.
In a large bowl, toss the broccoli with the escarole and the dressing.
Sprinkle with the cheese and serve. Enjoy!