Escarole and Roasted Broccoli Salad with Anchovy Dressing #SundaySupper

Escarole and Roasted Broccoli Salad with Anchovy Dressing

Welcome to Sunday Supper, where we are bringing you a theme of Winter Salads! I personally love this one 🙂

I’ve actually been making several delicious winter salads lately, but the one I’m sharing today is probably the absolute tops. I literally made this recipe three times in two weeks. For me, that’s saying a lot.

Escarole and Roasted Broccoli Salad with Anchovy Dressing

I know I often say that a recipe is repeat-worthy, but my shameful little secret is, it doesn’t mean that I actually repeated the recipe. I don’t have many repeat recipes in my arsenal. Not because they aren’t wonderful, but because there’s so many more things to cook! So the fact that I made this one three times in two weeks should tell you something.

Escarole and Roasted Broccoli Salad with Anchovy Dressing

It’s superlative. The broccoli is roasted within an inch of its life, which makes a wonderful complement to the raw escarole – my favorite dark green – and the creamy dressing and salty cheese ties it all together. I adore anchovies, and I’m not pregnant or squeamish about a raw egg yolk, but I made this salad for hosting a brunch and was a little worried that my guests might not agree with me there, so I dressed this with a homemade ranch, and it was absolutely outstanding that way too. Food for thought…

Escarole and Roasted Broccoli Salad with Anchovy Dressing

I hope y’all enjoy this one. It’s really one of my favorite things I’ve made lately. And be sure you check out the winter salads from the rest of my Sunday Supper crew!

Source: Food & Wine, April 2010


2 anchovy fillets, drained
1 garlic clove, minced
1 large egg yolk
½ tbs fresh lemon juice
1 generous tsp chopped fresh marjoram
6 tbs extra-virgin olive oil
Salt and black pepper, to taste

1 head of broccoli (about 1 pound), cut into 1-inch florets only
1 tbs olive oil
Salt and black pepper, to taste
1 medium head of escarole, cleaned, trimmed and chopped
3-4 oz. Asiago cheese, cubed

Preheat your oven to 450 F. On a rimmed baking sheet, toss the broccoli florets with 1 tbs olive oil, plus salt and pepper to taste. Spread in a single layer. Roast for 18 minutes. Let cool slightly.
Meanwhile, make the DRESSING. In a mini food processor, blend the anchovies, garlic, egg yolk, lemon juice, and marjoram. Transfer the mixture to a medium-to-large sized mixing bowl, preferably one that will stay still on the counter without you holding it. Whisk the mixture once or twice, then start streaming the 6 tbs olive oil while still whisking rather vigorously. Slow drip of olive oil is key here. If you stream it in too fast, the dressing won’t emulsify and will keep breaking on you. Once you’ve added the olive oil, season generously with black pepper and with only a pinch of salt. The anchovies are very salty already! If your dressing is too thick, like the texture of mayonnaise, thin it with a splash of water.
Assemble the salad by tossing the escarole and roasted broccoli in a large bowl. Add the dressing and toss to coat. Sprinkle in the cheese and serve immediately.
Leftovers will actually keep, fully dressed, for about 3 days. The escarole doesn’t wilt, and as long as you refrigerate it immediately after dinner, the raw egg will be fine.

#SundaySupper Winter Salads

Roasted Brussels Sprouts and Wild Rice Salad plus more Winter Salad Recipes #SundaySupper from Sunday Supper Movement

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31 responses to “Escarole and Roasted Broccoli Salad with Anchovy Dressing #SundaySupper

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  10. Yummy!!! Looks so good!!

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  14. This looks so healthy! I love the green on green on green. I think that makes it so pretty. Thanks for sharing!

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  18. What a gorgeous salad, I would of never thought to combine broccoli and escarole together, love the dressing.

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  21. What a fun salad! Love that you roasted the broccoli and used a Caesar dressing—so yummy!

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  23. I love escarole and I think I’d love it even better with that Caesar-style dressing. Very creative.

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  25. “Broccoli roasted within an inch of its life”, ha! Love it!

  26. What flavors you have here! I can’t wait to try this.

  27. Love the dressing- sort of like caesar, must be quite good on the broccoli!

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