Escarole Salad with Anchovy Dressing

By amaliana

Ingredients

• FOR THE SALAD
• 4 large eggs
• Extra-virgin oilive oil for frying
• 3 slices bread, crusts removed, cut into 1/2 inch cubes
• 1 large head escarole
• Kosher salt and freshly ground pepper
• FOR THE DRESSING
• 1 1/2 tablespoons fresh lemon juice
• 1 1/2 tablespoons fresh orange juice
• 1 1/2 tablespoons red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1 small clove garlic, finely chopped
• 5 anchovy fillets, chopped into a paste

Details

Servings 4
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

1. 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.
2.Heat 1/4 inch olive oil in a medium skillet over medium-high heat. Add the bread crumbs and fry, turning with a slotted spoon, until golden, about 2 minutes. Transfer the croutons to a paper towel-lined plate to drain.
3. Discard the outer layer of leaves from the escarole. Separate the remining leaves and coarsely chop. Toss with the croutons in a large bowl.
4. 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.