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Escarole salad with anchovy dressing
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Escarole salad with anchovy dressing
Ingredients
- 2 anchovies packed in oil, minced
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 5 tablespoons extra-virgin olive oil
- Salt and freshly cracked black pepper
- 4 cups bite-sized pieces escarole
- 3 green onions, chopped
- 3 tablespoons chopped olives, of choice from olive bar
Method
How to make Escarole salad with anchovy dressing
1) In a large wooden salad bowl, mash the anchovies with a fork until they form a paste. Whisk in mustard and vinegar. Drizzle in the olive oil while whisking to create an emulsion. Adjust the seasonings and add salt and black pepper, to taste.
2) Add the escarole, green onions and olives to the bowl and gently toss to coat the leaves with the dressing.
Serve immediately.
