Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Escarole Salad with Olives and Garlic Croutons

Scott Phillips

Servings: 6

With its garlicky greens, crunchy croutons, and salty anchovies, this salad is reminiscent of a classic Caesar salad but without the creaminess.

Ingredients

  • 2 large heads escarole (1 lb. each)
  • 2 medium cloves garlic, peeled  
  • Kosher salt 
  • 3 Tbs. plus 1/2 cup extra-virgin olive oil
  • 6 oz. country-style bread, preferably day-old, crusts removed, torn into rustic bite-size pieces (about 4 cups)  
  • 4 anchovy fillets, rinsed
  • 2 Tbs. red wine vinegar; more as needed  
  • 1/2 cup black olives, such as Niçoise, rinsed well, pitted, and coarsely chopped

Nutritional Information

      Calories (kcal) : 290
      Fat Calories (kcal): 150
      Fat (g): 17
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 15
      Sodium (mg): 1200
      Carbohydrates (g): 22
      Fiber (g): 7
      Protein (g): 11

Preparation

  • Remove the green outer leaves of the escarole and discard or reserve for another use. Trim off any dark-green tips and cut off the root end. Then cut or tear the leaves into bite-size pieces (you should have about 12 cups). 
  • Position a rack in the center of the oven and heat the oven to 350°F.
  • Put the garlic in a mortar, add a pinch of salt, and pound to a paste with a pestle. Or mince and then mash to a paste with the side of a chef’s knife. In a small bowl, combine half of the garlic with 3 Tbs. of the olive oil.
  • Put the bread on a rimmed baking sheet and toss with the garlic oil to coat evenly. Spread the bread out, season lightly with salt, and bake until crisp and light golden-brown outside and tender inside, about 10 minutes. Set aside to cool on the baking sheet.
  • Pound or mince the anchovies to a paste. In a small bowl, combine the anchovy paste with the remaining garlic paste and the vinegar. Let sit for 5 to 10 minutes. Whisk in the remaining 1/2 cup olive oil and stir in the olives. Taste with a leaf of escarole and season the vinaigrette with more vinegar or salt if necessary. 
  • Put the escarole in a large bowl and season with salt and pepper. Gently toss the salad with just enough vinaigrette to lightly coat the greens. Taste and add more salt or vinaigrette if necessary. Add the croutons and toss again. Gently transfer the salad to a platter or individual serving plates, evenly distributing the croutons that may have fallen to the bottom of the bowl. Drizzle any remaining vinaigrette on the salad and serve.

Serve the salad alongside seared lamb rib chops seasoned with a little rosemary, salt, and pepper.

Long, thin shavings of Parmigiano-Reggiano would make a delicious addition to the salad. 

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks