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Culinary Explorer
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Escarole with Anchovy and Garlic
Created by
Sturdy, slightly bitter escarole leaves dressed in a bold vinaigrette where anchovy melts into garlic and good olive oil. A salad with backbone, meant to stand alone or follow a rich meal.
Salads
Italian
Dinner Party
Weeknight
15 min
Active Time
0 min cook•15 min total
Yield4 servings
Escarole is a green that asks for confidence. It has a pleasant bitterness, a sturdy leaf that holds up to heat or, in this case, a dressing with real presence. When you mash anchovy and garlic together into a paste and let them dissolve into olive oil and lemon, you create something greater than the parts. The salt of the sea meets the bite of raw garlic, tempered by good fat and bright acid.
This is peasant food, Italian in its bones. The kind of dish you make when you have excellent greens and a few anchovies in the pantry. It requires almost nothing of you except attention to quality. The escarole must be fresh and alive, the anchovies worth eating on their own, the olive oil something you would happily drink from a spoon.
Look for escarole at your farmers' market in the cooler months. It thrives in fall and winter, growing sweeter after a frost. The heads should feel heavy, the outer leaves green and unblemished, the inner heart pale and tender. If you cannot find escarole, frisée or curly endive will carry the same bitter charm, though with a more delicate texture.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
escarole
Quantity
1 large head (about 1 pound)
salt-packed anchovy fillets
Quantity
4
rinsed and patted dry
garlic
Quantity
2 cloves
fine sea salt
Quantity
1/2 teaspoon, plus more to taste
extra-virgin olive oil
Quantity
1/4 cup
fresh lemon juice
Quantity
2 tablespoons
Dijon mustard
Quantity
1/2 teaspoon
black pepper
Quantity
to taste
freshly cracked
| Ingredient | Quantity |
|---|---|
| escarole | 1 large head (about 1 pound) |
| salt-packed anchovy filletsrinsed and patted dry | 4 |
| garlic | 2 cloves |
| fine sea salt | 1/2 teaspoon, plus more to taste |
| extra-virgin olive oil | 1/4 cup |
| fresh lemon juice | 2 tablespoons |
| Dijon mustard | 1/2 teaspoon |
| black pepperfreshly cracked | to taste |
Equipment Needed
- •Salad spinner or clean kitchen towels
- •Sharp chef's knife
- •Small mixing bowl
- •Whisk
- •Wide salad bowl
Instructions
- 1
Select and wash the escarole
Look for a head that feels heavy and tight, with outer leaves that are deep green and sturdy. The inner heart should be pale yellow and tender. Separate the leaves and wash them in several changes of cold water, swishing gently to release any grit hiding in the ruffled edges. Bitter greens grown close to the soil carry earth with them. Dry thoroughly in a salad spinner or between clean kitchen towels. Wet leaves reject dressing.
If the outer leaves seem tough or damaged, save them for soup or braising. Use only the leaves that feel alive in your hand. - 2
Build the anchovy paste
Place the anchovy fillets on your cutting board with the garlic cloves and a generous pinch of salt. Use the flat side of your knife to mash and scrape them together, pressing and smearing until you have a smooth, fragrant paste. The salt acts as an abrasive, breaking down the fibers. You should not see distinct pieces of anchovy when you are finished, just a savory smear that smells of the sea.
- 3
Make the vinaigrette
Scrape the anchovy paste into a small bowl. Add the Dijon mustard and lemon juice, whisking to combine. The mustard helps the dressing hold together. Pour in the olive oil in a slow stream, whisking constantly until the dressing emulsifies and looks creamy. Taste it. The anchovy provides salt, but you may want more. Add pepper. The dressing should be bold enough to stand up to the bitter greens.
This dressing is deliberately assertive. If you taste it on its own and think it seems too strong, trust it. The escarole can handle the intensity. - 4
Tear and dress the leaves
Tear the escarole into rough, generous pieces. You want some heft to each bite. Place them in a wide bowl where you have room to toss without bruising. Pour the dressing over the leaves and use your hands to coat everything gently but thoroughly. Each leaf should glisten. Taste a piece. Adjust with more salt, pepper, or a squeeze of lemon if it needs brightness.
- 5
Serve immediately
Transfer the dressed escarole to a serving platter or divide among plates. This salad must be eaten within minutes of dressing. The acid and salt will begin to soften the leaves, and you want that satisfying crunch, that slight bitterness meeting the savory depth of anchovy. Good food does not wait.
Chef Tips
- •Salt-packed anchovies have cleaner, deeper flavor than oil-packed. Rinse them well under cold water and pat dry before using. If you only have oil-packed, drain them thoroughly and use one or two extra fillets.
- •The dressing can be made an hour ahead, but dress the leaves only moments before serving. Escarole softens quickly once the acid hits it.
- •This salad follows rich food beautifully. After a plate of pasta or a piece of roasted meat, the bitterness of the greens and the salt of the anchovy cut through and refresh the palate.
- •In summer, when escarole disappears from the market, try this dressing on grilled radicchio or romaine. The char adds another layer of bitterness that works with the anchovy.
Advance Preparation
- •Escarole can be washed, dried, and stored wrapped in a kitchen towel inside a plastic bag for up to two days. The leaves should feel crisp when you use them.
- •The anchovy-garlic paste and finished dressing can be made up to one hour ahead. Whisk again before using, as it may separate.
- •Never dress this salad in advance. The leaves wilt within minutes. Dress and serve immediately.
Frequently Asked Questions
Nutrition Information
1 serving (about 140g)
Calories
150 calories
Total Fat
14 g
Saturated Fat
2 g
Trans Fat
0 g
Unsaturated Fat
11 g
Cholesterol
3 mg
Sodium
380 mg
Total Carbohydrates
5 g
Dietary Fiber
4 g
Sugars
1 g
Protein
2 g
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