Escarole Salad with Garlic-Anchovy Dressing
The farmers markets in Brooklyn are starting to look robust and green again, finally, and some very tender escarole hollered my name this morning. It made me crave this salad with a delicious garlic dressing and toasted bread crumbs. I served it beside grilled steak and pureed cauliflower with garlic. If you wanted to make it purely vegetarian, you can leave out the anchovy paste. Make sure that anyone you want to kiss that night eats the salad with you, as the garlic packs quite a punch!
Escarole Salad with Garlic-Anchovy Dressing
1 large head of escarole
3 garlic cloves, minced fine
1 teaspoon dijon mustard
1/2 teaspoon salt
2 teaspoons anchovy paste
1/4 cup freshly squeezed lemon juice
1 egg
1/2 cup olive oil
1/2 cup of bread crumbs
1 tablespoons butter
1/4 teaspoon sea salt
Procedure:
1. Wash, dry and chop escarole chopped into small pieces.
2. Place all the remainder of the ingredients except for the olive oil into a food processor. Turn on the food processor and gradually add the olive oil in a stream. Mix until blended and thickened.
3. Heat a skillet to medium heat. Add butter and melt. Add breadcrumbs and toast, stirring occasionally to allow for even browning. As soon as the crumbs are brown, pour into a bowl.
4. Toss the escarole with the dressing and sprinkle the breadcrumbs on top and serve immediately.
I've recently moved my life from Brooklyn, New York to Sonoma County, California to pursue a life in food and wine. I am now the executive chef at