Name: Escarole and Roasted Broccoli Salad with Anchovy Dressing
Prep time: 35 min
Cook time: 35 min
Yield: 1
Ingredients: 4 anchovy fillets -; 2 clove garlic -; 2 large egg yolks -; 1 tbsp. fresh lemon juice -; 3/4 c. extra-virgin olive oil -; 2 tbsp. extra-virgin olive oil -; 1/4 c. chopped parsley -; 2 tsp. chopped marjoram -; Salt -; 2 head broccoli -; 2 medium heads of escarole -; 1/4 c. freshly grated dry Jack or Asiago cheese -

Escarole and Roasted Broccoli Salad with Anchovy Dressing

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Escarole and Roasted Broccoli Salad with Anchovy Dressing

1. 4 anchovy fillets -

2. 2 clove garlic -

3. 2 large egg yolks -

4. 1 tbsp. fresh lemon juice -

5. 3/4 c. extra-virgin olive oil -

6. 2 tbsp. extra-virgin olive oil -

7. 1/4 c. chopped parsley -

8. 2 tsp. chopped marjoram -

9. Salt -

10. 2 head broccoli -

11. 2 medium heads of escarole -

12. 1/4 c. freshly grated dry Jack or Asiago cheese -

How to cook deliciously - Escarole and Roasted Broccoli Salad with Anchovy Dressing

1. Stage

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 3/4 cup of the olive oil. Stir in the parsley and marjoram and season with salt.

2. Stage

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.

3. Stage

In a large bowl, toss the broccoli with the escarole and the dressing. Sprinkle with the cheese and serve.