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.
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
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Preheat the oven to 450 degrees F.
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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.
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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.
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In a large bowl, toss the broccoli with the escarole and the dressing.
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Sprinkle with the cheese and serve. Enjoy!
Nutrition
- 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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