Tuesday, July 14, 2020

Caesar- Style Escarole Salad

By: The Food Hunter

Escarole is not a green typically seen in salads (at least I haven’t seen it). Growing up my mother made it sauteed with beans and sausage or in Italian wedding soup.  Recently, I've been enjoying it in this twist on the classic Caesar Salad. If you don't want to use a raw egg yolk a hard-boiled egg works also. This salad makes a wonderful first course...however with added chicken it would be great as a main course. I like it served with JaM Cellers Candy Rose.

Caesar-Style Escarole Salad

(adapted from Bon Appetite)

½ cup coarse fresh breadcrumbs
1 tablespoon olive oil
¼ teaspoon dried oregano
Kosher salt
8 oil-packed anchovy fillets
1 large egg yolk
1 small shallot, finely chopped
1 garlic clove, finely chopped
1 ounce Parmesan, finely grated (about 1 cup), plus more for serving
2 tablespoons white wine vinegar
4½ teaspoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 cup plus 2 tablespoons olive oil
Freshly ground black pepper
6 cups thinly torn escarole leaves

Preheat oven to 350°. Toss breadcrumbs with oil and dried oregano on a rimmed baking sheet and season with salt. Toast, tossing halfway through for even browning, until golden brown, 8–10 minutes. Let cool.

While the bread is toasting, blend anchovies, egg yolk, shallot, garlic, Parmesan, vinegar, lemon juice, mustard, and Worcestershire sauce in a blender until smooth. With motor running, gradually stream in  oil; blend until smooth and emulsified. Season dressing with salt and pepper.

Toss escarole, dressing in a large bowl season with salt.

Serve salad topped with breadcrumbs and more Parmesan.

Do Ahead: Dressing can be made 1 day ahead. Cover and chill

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