Escarole Salad with Chopped Egg and Anchovy Vinaigrette

Escarole Salad with Chopped Egg and Anchovy Vinaigrette

TIME 30 minutes
SERVES 10 to 12

Ingredients 3 to 4 bunches escarole, tough green outer leaves discarded (1/2 to 1/3 of each head, to be saved for another use such as soup)
2 cloves garlic, finely chopped
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
6 chopped anchovy fillets plus 2 whole fillets
2 tbsp. lemon juice
1/3 to 1/2 cup extra-virgin olive oil
3 hard-cooked eggs, cooled, peeled, and grated on the large holes of a box grater

Directions
1. Soak escarole in cold water and dry by rolling in a kitchen towel. Tear each leaf into 2 or 3 large pieces and chill while you make the dressing.

2. In a mortar or a food processor, pound or whirl garlic, salt, and pepper until garlic is a paste. Add chopped anchovies and pound or process to a paste. Add lemon juice and olive oil and whisk or process to combine.

3. Pour dressing over escarole leaves and toss thoroughly to coat. Arrange on a large serving platter and scatter with grated egg. Slice whole anchovies lengthwise into thin strips and arrange on top.

PER SERVING 120 Cal., 75% (90 cal.) from fat; 3.9 g protein; 10 g fat (1.8 g sat.); 4.1 g carbo (2.4 g fiber); 253 mg sodium; 60 mg chol.

Serve With Sonoma Coast Vineyards Freestone Hills Pinot Noir 2006