Escarole Salad with Chopped Egg and Anchovy Vinaigrette
Escarole--a yellowish green variety of chicory--is ideal for a buffet because the broad, hearty leaves don't wilt when dressed (the salad is even crunchy the next day). Prep Time: 30 minutes.
- Servings: 10
Source: Sunset Magazine
Ingredients
- to 4 bunches escarole, tough green outer leaves discarded
- garlic, finely chopped
- teaspoon salt
- teaspoon freshly ground black pepper
- chopped anchovy fillets plus 2 whole fillets
- tablespoons lemon juice
- to 1/2 cup extra-virgin olive oil
- hard-cooked eggs, cooled, peeled, and grated on the large holes of a box grater