Escarole Salad With Anchovy Vinaigrette And Hard-Boiled Eggs
serves 4-6
This dish is adapted from a salad served at Two Amys, a Neopolitain-style pizzeria in Washington D.C. Leave the escarole leaves whole for extra crunch and beautiful color.
2 heads escarole, rinsed, dried and trimmed
6 anchovy filets, finely diced
1 tablespoon lemon juice
2 teaspoons rice wine vinegar
4 tablespoons extra virgin olive oil
6 hard-boiled eggs, peeled and halved
prep: 15 minutes
total: 20 minutes
small bowl
whisk
large bowl
1. Prep all the ingredients. Rinse and dry the escarole well. Pull away and discard any damaged leaves, trim and discard the root end and separate the leaves.
2. In a small bowl, combine the anchovies, lemon juice, vinegar and a sprinkling salt and pepper. Drizzle in the olive oil in a steady stream, constantly whisking until the dressing is emulsified.
2. Put the escarole leaves in a large bowl. Gently toss them with a little of the dressing at a time, tasting it as you go, until the escarole is coasted with the vinaigrette but not drenched. Add more salt and pepper to taste.
3. Serve the escarole surrounded by the hard-boiled eggs.
