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.
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.
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…
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
- Amish Ham Salad from Cosmopolitan Cornbread
- Arugula, Butternut & White Bean Salad with Maple Vinaigrette from Pook’s Pantry
- Arugula Salad with Maple Vinaigrette from Cooking Chat
- Beet Terrine from Jane’s Adventures in Dinner
- Blood Orange and Salmon Salad with Blood Orange Vinaigrette from La Bella Vita Cucina
- Blood Orange, Beet, and Apple Salad with Goat Cheese and Citrus Honey Vinaigrette from Renee’s Kitchen Adventures
- Blue Cheese and Pear Salad from That Skinny Chick Can Bake
- Breakfast Salad from Our Good Life
- Brussels Sprouts Salad with White Bean Dressing and Pecan Crisps from Beauty and the Beets
- Chill Chasing Matchstick Vegetable Pasta Salad from Cindy’s Recipes and Writings
- Chopped Salad with Roasted Root Vegetables and Bacon from MyGourmetConnection
- Citrus Salad from A Day in the Life on the Farm
- Cobb Salad from Palatable Pastime
- Colorful Veggie Filled Quinoa with a Ginger-Lemon Dressing from Positively Stacy
- Crunchy Beet & Arugula Salad from The Crumby Cupcake
- Escarole and Roasted Broccoli Salad with Anchovy Dressing from The Texan New Yorker
- Farro Salad with Roasted Squash, Radicchio and Lemon-Tahini Dressing from Caroline’s Cooking
- Grilled Chicken Salad from Real Food Real Deals
- Hot German Hot Noodle Salad from Seduction in the Kitchen
- Kale Salad with Lemony Tahini Dressing from My Life Cookbook
- Lemony Couscous Lentil Salad from Magnolia Days
- Low-Carb Spinach Breakfast Salad from Life Tastes Good
- Mandarin Tossed Salad from Meal Planning Magic
- Orange and Walnut Baby Spinach Salad w/ Quinoa and Citrus Vinaigrette from The Freshman Cook
- Quinoa Salad with Apples, Pecans and Dried Cranberries from The Chef Next Door
- Radicchio Pear Walnut Salad from The Bitter Side of Sweet
- Roasted Brussels Sprouts and Butternut Squash Salad with Hot Bacon Dressing from Cupcakes and Kale Chips
- Roasted Butternut Squash Pearl Couscous Salad from Mysavoryspoon
- Roasted Savoy Cabbage Slaw with Spicy Bacon Dressing from Food Lust People Love
- Roasted Squash and Cabbage Salad with Crispy Chick Peas from Monica’s Table
- Shredded Beet Salad from Wholistic Woman
- Simple Arugula, Fennel and Leek Salad with Citrus from Simply Healthy Family
- Simple Spinach Cobb Salad With Lardons from And She Cooks
- Spinach Citrus Salad with Grapefruit Vinaigrette from From Gate to Plate
- Warm Balsamic Steak Salad with Honey Mustard Dressing from Momma’s Meals
- Warm Cabbage Salad with Bacon and Goat Cheese from Nik Snacks
- Warm Cauliflower Spinach Salad with Pancetta from Taste and See
- Warm Potato and Broccoli Buffalo Salad from Sweet Mornings
- Warm Potato Salad with Arugula, Bacon and Brown Butter from Bobbi’s Kozy Kitchen
- Warm Steak Tomato and Mozzarella Salad from Family Foodie
- Wilted Lettuce Salad from Confessions of a Cooking Diva
- Winter BLT Panzanella Salad from Hardly a Goddess
- Winter Citrus and Endive Salad from An Appealing Plan
- Winter Fruit Salad from Pies and Plots
- Winter Kale and Wild Rice Salad from Moore or Less Cooking
- Winter Salad with Blood Orange Vinaigrette from Hezzi-D’s Books and Cooks
- Winter Salad with Fennel, Apple, Goat Cheese and Radishes from Delaware Girl Eats
- Winter Squash Quinoa Salad from Kitchen Gidget
Roasted Brussels Sprouts and Wild Rice Salad plus more Winter Salad Recipes #SundaySupper from Sunday Supper Movement
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