Escarole and Roasted Broccoli Salad with Anchovy Dressing

Serving Size: 10
Prep Time:
Total Time:


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


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.

2. 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.

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