Escarole Salad With Anchovy Vinaigrette Recipes

ESCAROLE SALAD WITH ANCHOVY-GARLIC DRESSING

Escarole Salad with Anchovy-Garlic Dressing image

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Combine 3 tablespoons red wine vinegar, 4 minced anchovies and 1 grated garlic clove in a large bowl. Whisk in 1/3 cup olive oil; season with salt and pepper. Add 1 chopped small head escarole, 2 cups mixed baby lettuce and 1 cup fresh parsley; toss. Top with croutons.

CHICKEN AND ESCAROLE SALAD WITH ANCHOVY CROUTONS

Chicken and Escarole Salad With Anchovy Croutons image

Think of this salad as an umami-charged version of a classic Caesar. The central difference is that the egg yolk, which is typically emulsified into a creamy dressing, is plopped directly onto the lettuces, leaving you to break it and let it mingle with the salty, garlicky, lemony dressing, which is bolstered with a bit of soy sauce. (If the whole, raw egg yolks freak you out, swap them for jammy soft-boiled eggs or crispy fried eggs.) The true reason to make this salad, though, is that it's adorned with chicken-fat-laced anchovy croutons, made in the oven while the chicken finishes cooking. They are worth the price of admission.

Provided by Alison Roman

Categories dinner, lunch, weekday, poultry, salads and dressings, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/4 pounds bone-in, skin-on chicken breasts or thighs
Kosher salt and black pepper
6 tablespoons olive oil, plus more as needed
4 anchovy fillets, plus more if you like
1/4 loaf of crusty bread, torn into 1-inch pieces (about 2 cups)
1 garlic clove, finely grated
1/4 cup fresh lemon juice, plus more as needed
1 tablespoon soy sauce
1 large head escarole or 2 heads romaine lettuce, torn into large pieces
1 cup parsley, tender leaves and stems
Pecorino or Parmesan, for shaving
4 large egg yolks (optional)

Steps:

Heat oven to 375 degrees. Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large skillet (preferably cast-iron) over medium-high heat.
Add chicken, skin-side down, and cook without moving until the pieces are golden brown and crispy, 5 to 8 minutes. Flip the chicken and continue to cook until well browned on the other side, another 5 to 8 minutes.
Move the chicken to one side of the skillet and tilt the skillet a little so that the fat and drippings pool on one side. Add the anchovies and let them sizzle a bit to melt down. Add the croutons, along with 2 tablespoons olive oil. Season with salt and pepper and toss them to coat in the anchovy-chicken fat.
Place the skillet in the oven and roast until the chicken is cooked through and croutons are golden brown and crispy, 12 to 15 minutes.
Meanwhile, whisk the grated garlic, lemon juice and soy sauce in a small bowl and season with salt and pepper.
Place escarole and parsley in a large bowl or on a platter and dress with lemon-garlic mixture. Season with salt, pepper and more lemon juice if you like. Drizzle with remaining 2 tablespoons olive oil and shave some pecorino over the whole thing.
Remove the chicken from the oven and let it rest a minute or two. Cut the meat off the bone and thinly slice. Place on top of the salad, along with the croutons. Top each serving with an egg yolk, if using, and more anchovies, if you like.

Nutrition Facts : @context http, Calories 544, UnsaturatedFat 26 grams, Carbohydrate 21 grams, Fat 35 grams, Fiber 6 grams, Protein 37 grams, SaturatedFat 7 grams, Sodium 981 milligrams, Sugar 4 grams, TransFat 0 grams

CHICORY SALAD WITH LEMON ANCHOVY VINAIGRETTE

Chicory Salad with Lemon Anchovy Vinaigrette image

Wash the radicchio and escarole -- the chicories -- in advance, and keep them in the refrigerator so the salad will be cool and crisp when served.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 8

Ingredients

1 lemon
1/2 teaspoon Dijon mustard
2 anchovy fillets, finely chopped
6 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt, plus more for seasoning
1/4 teaspoon freshly ground pepper, plus more for seasoning
1 small head radicchio
1 small head escarole

Steps:

Finely grate the zest from the lemon. Squeeze the juice from the lemon, and discard the seeds. Combine the lemon zest, lemon juice, mustard, and anchovies in a small bowl. Whisk in the olive oil, and sprinkle with the salt and pepper.
Discard the outer leaves of the radicchio and escarole. Cut out the tough cores, and tear the leaves into bite-size pieces. Place in a mixing bowl. Season with salt and pepper, and drizzle with salad dressing. Lightly toss to coat. Serve on salad plates.

ESCAROLE SALAD WITH LEMON-AND-ANCHOVY DRESSING

Escarole Salad with Lemon-and-Anchovy Dressing image

Briny anchovies and Castelvetrano olives temper the bitterness of escarole in this lively salad, while julienned strips of lemon zest add brightness.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 25m

Number Of Ingredients 8

Ingredients

1 lemon, scrubbed
1 small clove garlic, finely grated
2 anchovy fillets, finely chopped
1 1/2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 large head escarole, separated and torn into 2-inch pieces
1/2 cup mild, buttery olives, such as Castelvetrano or Cerignola, pitted and sliced

Steps:

Using a vegetable peeler, peel lemon zest in long strips. With a very sharp knife, slice strips into a fine julienne. Squeeze 1 tablespoon juice.
In a small bowl, combine lemon juice, garlic, anchovies, and mustard. Slowly whisk in oil in a steady stream until emulsified. Season with salt and pepper.
Combine zest, escarole, and olives in a large bowl. Season with salt and pepper. Drizzle with 3 tablespoons dressing; toss to combine. Add more dressing as desired; serve. (Extra dressing can be stored in refrigerator up to 2 days.)

WILTED ESCAROLE SALAD

Wilted Escarole Salad image

Provided by Amanda Hesser

Categories Salad Leafy Green Appetizer Side Thanksgiving Quick & Easy Lunch Fall Winter Escarole Anchovy Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

1/2 loaf country-style bread (about 8 ounces), crust removed, torn into 1" pieces (about 5 cups)
7 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
2 garlic cloves, coarsely chopped
1-2 anchovy fillets packed in oil
1/4 teaspoons crushed red pepper flakes
2 tablespoons (or more) white wine vinegar
1 large head escarole, outer leaves removed, inner leaves torn into large pieces

Steps:

Preheat oven to 350°F. Toss bread and 3 tablespoons oil on a large rimmed baking sheet, squeezing bread so it absorbs oil evenly; season with salt and pepper. Spread out bread pieces in an even layer and bake, tossing occasionally, until crisp on the outside but still chewy in the center, 10-15 minutes. Let croutons cool.
Meanwhile, heat remaining 4 tablespoons oil in a small skillet over medium heat. Add garlic and cook, stirring often, until golden, about 2 minutes. Add anchovies and, using a spoon, mash into oil. Add red pepper flakes and remove skillet from heat. Add vinegar, scraping up any bits; season vinaigrette with salt and pepper.
Just before serving, toss escarole, croutons and warm vinaigrette in a large bowl until escarole is slightly wilted; season with salt, pepper, and more vinegar, if desired.
DO AHEAD: Croutons and vinaigrette can be made and escarole can be prepped 1 day ahead. Store croutons wrapped airtight at room temperature. Let vinaigrette cool; cover and chill. Gently reheat vinaigrette before using.

GREEN BEANS WITH PARMESAN-GARLIC BREADCRUMBS

Green Beans with Parmesan-Garlic Breadcrumbs image

In this easy green bean recipe, browning the butter before tossing it with the breadcrumbs produces a nice nutty flavor. Serve this green bean dish as a healthy alternative to green bean casserole or as an easy side with steak, chicken or fish.

Provided by Breana Lai Killeen, M.P.H., RD

Categories Vegetarian Thanksgiving Side Dish Recipes

Time 20m

Number Of Ingredients 7

Ingredients

1 pound green beans, trimmed
¼ teaspoon salt
¼ teaspoon ground pepper
3 tablespoons butter
2 cloves garlic, minced
½ cup fresh whole-wheat breadcrumbs
3 tablespoons grated Parmesan cheese

Steps:

Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and steam until tender-crisp, 5 to 7 minutes. Transfer to a large bowl and season with salt and pepper.
Meanwhile, heat butter in a large skillet over medium heat. Cook, swirling often, until starting to brown, 3 to 4 minutes. Add garlic and cook, stirring, until the butter is nutty brown, about 30 seconds more. Stir in breadcrumbs and cook, stirring, until crispy, 3 to 4 minutes. Toss the breadcrumbs with the green beans. Top with cheese.

Nutrition Facts : Calories 108 calories, Carbohydrate 9.6 g, Cholesterol 17.4 mg, Fat 6.9 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 4.1 g, Sodium 186.2 mg, Sugar 2.8 g

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

Ingredients

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.

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