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.

Yield: Makes 10 to 12 servings

Ingredients

• 3  to 4 bunches escarole, tough green outer leaves discarded (1/2 to 1/3 of each head, to be saved for another use such as soup)
• 2  cloves garlic, finely chopped
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 6  chopped anchovy fillets plus 2 whole fillets
• 2  tablespoons  lemon juice
• 1/3  to 1/2 cup extra-virgin olive oil
• 3  hard-cooked eggs, cooled, peeled, and grated on the large holes of a box grater

Preparation

1. Soak escarole in cold water and dry by rolling in a kitchen towel. Tear each leaf into 2 or 3 large pieces and chill while you make the dressing.

2. In a mortar or a food processor, pound or whirl garlic, salt, and pepper until garlic is a paste. Add chopped anchovies and pound or process to a paste. Add lemon juice and olive oil and whisk or process to combine.

3. Pour dressing over escarole leaves and toss thoroughly to coat. Arrange on a large serving platter and scatter with grated egg. Slice whole anchovies lengthwise into thin strips and arrange on top.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

120 (75% from fat)

Protein:

3.9g

Fat:

10g (sat 1.8)

Carbohydrate:

4.1g

Fiber:

2.4g

Sodium:

253mg

Cholesterol:

60mg