Escarole and Roasted Broccoli Salad with Anchovy Dressing Recipe

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
Total: 35 minutes



  • 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


  1. Preheat the oven to 450 degrees F.

  2. 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.

  3. 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.

  4. In a large bowl, toss the broccoli with the escarole and the dressing.

  5. Sprinkle with the cheese and serve. Enjoy!


  • Calories: 238.93kcal
  • Fat: 21.44g
  • Saturated Fat: 3.65g
  • Monounsaturated Fat: 14.56g
  • Polyunsaturated Fat: 2.26g
  • Carbohydrates: 9.11g
  • Fiber: 3.61g
  • Sugar: 2.16g
  • Protein: 5.44g
  • Cholesterol: 41.19mg
  • Sodium: 379.39mg
  • Calcium: 97.87mg
  • Potassium: 436.06mg
  • Iron: 1.42mg
  • Vitamin A: 64.28µg
  • Vitamin C: 111.60mg
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