Escarole and Roasted Broccoli Salad with Anchovy Dressing

By DreiFromBK

Ingredients

• 4 anchovy fillets, drained and chopped
• 2 garlic cloves, chopped
• 2 large egg yolks
• 1 tablespoon fresh lemon juice
• 3/4 cup plus 2 tablespoons extra-virgin olive oil
• 1/4 cup chopped parsley
• 2 teaspoons chopped marjoram
• Salt
• 2 heads of broccoli (2 pounds), cut into 1-inch florets only (stems reserved for another use)
• 2 medium heads of escarole, tender pale green and yellow leaves only, torn into large pieces
• 1/4 cup freshly grated dry Jack or Asiago cheese

Details

Servings 10
Cooking time 55mins
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 450°. In a food processor, blend the anchovies, garlic, egg yolks and lemon juice. With the machine on, add 3/4 cup of the olive oil. Stir in the parsley and marjoram and season with salt.

On a rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of oil; spread in a single layer. Season with salt and roast for about 18 minutes, until the florets are just tender. Let cool slightly.

In a large bowl, toss the broccoli with the escarole and the dressing. Sprinkle with the cheese and serve.