Escarole and Roasted Broccoli Salad with Anchovy Dressing

Name: Escarole and Roasted Broccoli Salad with Anchovy Dressing
Cook time: 35 min
Yield: 10
Ingredients: 4 anchovy fillets, drained and chopped; 2 garlic cloves, chopped; 2 large egg yolks; 1 tablespoon fresh lemon juice; 3/4 cup plus 2 tablespoons extra-virgin olive oil; 1/4 cup chopped parsley; 2 teaspoons chopped marjoram; Salt; 2 heads of broccoli (2 pounds), cut into 1-inch florets only (stems reserved for another use); 2 medium heads of escarole, tender pale green and yellow leaves only, torn into large pieces; 1/4 cup freshly grated dry Jack or Asiago cheese

Escarole and Roasted Broccoli Salad with Anchovy Dressing was pinched from <a href="http://www.foodandwine.com/recipes/escarole-and-roasted-broccoli-salad-with-anchovy-dressing" target="_blank">www.foodandwine.com.</a>

"Chris Kronner created this salad with ingredients from Scribe Winery's garden. It offers an amazing array of flavors: sweet roasted broccoli, bitter escarole, salty anchovies, sharp cheese...."

INGREDIENTS

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4 anchovy fillets, drained and chopped

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2 garlic cloves, chopped

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2 large egg yolks

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1 tablespoon fresh lemon juice

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3/4 cup plus 2 tablespoons extra-virgin olive oil

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1/4 cup chopped parsley

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2 teaspoons chopped marjoram

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Salt

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2 heads of broccoli (2 pounds), cut into 1-inch florets only (stems reserved for another use)

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2 medium heads of escarole, tender pale green and yellow leaves only, torn into large pieces

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1/4 cup freshly grated dry Jack or Asiago cheese

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