Escarole salad with anchovy dressing
Indulge in the rich flavors of escarole salad with a savory anchovy dressing. A burst of umami combined with crisp greens for a delightful culinary experience.
Ingredients:
- 4 large eggs
- Extra-virgin olive oil, for frying
- 3 slices bread, crusts removed, cut into 1/2-inch cubes
- 1 large head escarole
- Kosher salt and freshly ground pepper
- 11/2 tablespoons fresh lemon juice
- 11/2 tablespoons fresh orange juice
- 11/2 tablespoons red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1 small clove garlic, finely chopped
- 5 anchovy fillets, chopped into a paste
Instructions:
- Start by preparing the salad: Place the eggs in a saucepan and cover them with cold water by about 2 inches. Bring the water to a simmer over medium-high heat and let the eggs cook for about 8 minutes. Using a slotted spoon, transfer the eggs to a bowl of ice water, then peel, drain, and roughly chop them.
- In a medium skillet, heat around 1/4 inch of olive oil over medium-high heat. Add the bread cubes and fry them until they turn golden, which should take about 2 minutes. Use a slotted spoon to transfer the croutons to a plate lined with paper towels in order to drain.
- Remove the outer layer of leaves from the escarole. Tear apart the remaining leaves and roughly chop them. Combine them with the croutons in a large bowl.
- Prepare the dressing by combining lemon juice, orange juice, vinegar, olive oil, garlic, and anchovies in a small, lidded container. Shake the container well to mix the ingredients. Toss this dressing with the salad mixture. Serve the salad on plates, topping each with the hard-boiled eggs. Season with salt and pepper before serving.
Summary:
- Calories: 1498 kcal
- Fat: 120 g
- Protein: 42 g
- Carbs: 62 g
- Potassium: 975 mg
- Magnesium: 102 mg