Best Escarole Salad With Anchovy Garlic Dressing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ESCAROLE SALAD WITH ANCHOVY DRESSING



Escarole Salad with Anchovy Dressing image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

2 anchovies packed in oil, minced
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
5 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper
3 green onions, chopped
3 tablespoons chopped olives, of choice from olive bar

Steps:

  • In a large wooden salad bowl, mash the anchovies with a fork until they form a paste. Whisk in mustard and vinegar. Drizzle in the olive oil while whisking to create an emulsion. Adjust the seasonings with and salt and black pepper, to taste. Add the escarole, green onions and olives to the bowl and gently toss to coat the leaves with the dressing. Serve immediately.

Nutrition Facts : Calories 184 calorie, Fat 18.5 grams, SaturatedFat 3 grams, Cholesterol 2 milligrams, Sodium 283 milligrams, Carbohydrate 3 grams, Fiber 2 grams, Protein 1.5 grams, Sugar 0 grams

ESCAROLE, SPINACH, AND RED ONION SALAD WITH ANCHOVY GARLIC DRESSING



Escarole, Spinach, and Red Onion Salad with Anchovy Garlic Dressing image

Categories     Salad     Blender     Fish     Garlic     Onion     No-Cook     Quick & Easy     Lunch     Salad Dressing     Spinach     Escarole     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 10

For the dressing
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 flat anchovy fillet, or to taste, chopped
2 teaspoons balsamic vinegar
1 1/2 tablespoons fresh lemon juice
3/4 teaspoon Dijon-style mustard
1/3 cup olive oil
8 cups packed escarole, rinsed, spun dry, and torn into pieces
6 cups packed fresh spinach leaves, washed well, spun dry, and torn into pieces
1 cup finely chopped red onion

Steps:

  • Make the dressing:
  • In a blender blend together the garlic paste, the anchovy, the vinegar, the lemon juice, the mustard, and salt and pepper to taste. With the motor running add the oil in a stream and blend the dressing well.
  • In a large bowl combine the escarole, the spinach, the onion, and the dressing and toss the salad until it is combined well.

ESCAROLE SALAD WITH ANCHOVY VINAIGRETTE



Escarole Salad with Anchovy Vinaigrette image

Provided by Marc Murphy

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

2 cups cubed country bread (about 1-inch dice)
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large or 2 small heads escarole
5 tablespoons extra-virgin olive oil
1 large shallot, finely chopped
2 olive oil-packed anchovy fillets, chopped
Pinch red pepper flakes
3 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper

Steps:

  • For the croutons: Preheat the oven to 350 degrees F; position an oven rack in the middle of the oven.
  • In a large bowl, toss the bread cubes with the olive oil, salt and pepper. Spread the bread cubes on a rimmed baking sheet and bake until golden brown, 8 to 10 minutes. Let cool. (The croutons will keep in an airtight container for up to 3 days.)
  • For the escarole: Preheat a grill on medium heat.
  • Cut the escarole head in half, then wash and dry. Grill the escarole cut-side down to give it a little char, about 3 minutes. (Do not flip and cook the other side. We are looking for just some of the escarole to be charred.) Set aside and let cool.
  • For the warm anchovy vinaigrette: In a small saucepot, heat 1 tablespoon olive oil over low heat until shimmering. Add the shallots and anchovies and cook, stirring, until the shallots have softened and the anchovies fall apart and dissolve in the oil, 2 to 3 minutes. Stir in the red pepper flakes. Add the vinegar and cook, stirring, until it has reduced slightly, about 1 minute. Whisk in the remaining 4 tablespoons oil.
  • Cut the escarole into 1-inch pieces and put in a large bowl. Add the vinaigrette and croutons and toss to combine. Season with salt and pepper.

ESCAROLE SALAD WITH ANCHOVY DRESSING



Escarole Salad With Anchovy Dressing image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • Prepare the salad: Put the eggs in a saucepan; cover with cold water by 2 inches. Bring to a simmer over medium-high heat and cook 8 minutes. Transfer the eggs to a bowl of ice water with a slotted spoon, then drain, peel and roughly chop.
  • Heat 1/4 inch olive oil in a medium skillet over medium-high heat. Add the bread cubes and fry, turning with a slotted spoon, until golden, about 2 minutes. Transfer the croutons to a paper towel-lined plate to drain.
  • Discard the outer layer of leaves from the escarole. Separate the remaining leaves and coarsely chop. Toss with the croutons in a large bowl.
  • Make the dressing: Put the lemon juice, orange juice, vinegar, olive oil, garlic and anchovies in a small covered container; shake well. Toss with the salad. Divide among plates, top with the hard-boiled eggs and season with salt and pepper.

Related Topics