Chicken And Escarole Salad With Anchovy Croutons Recipes

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CHICKEN AND ESCAROLE SALAD WITH ANCHOVY CROUTONS

Think of this salad as an umami-charged version of a classic Caesar. The central difference is that the egg yolk, which is typically emulsified into a creamy dressing, is plopped directly onto the lettuces, leaving you to break it and let it mingle with the salty, garlicky, lemony dressing, which is bolstered with a bit of soy sauce. (If the whole, raw egg yolks freak you out, swap them for jammy soft-boiled eggs or crispy fried eggs.) The true reason to make this salad, though, is that it's adorned with chicken-fat-laced anchovy croutons, made in the oven while the chicken finishes cooking. They are worth the price of admission.

Provided by Alison Roman

Categories     dinner, lunch, weekday, poultry, salads and dressings, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12



Chicken and Escarole Salad With Anchovy Croutons image

Steps:

  • Heat oven to 375 degrees. Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large skillet (preferably cast-iron) over medium-high heat.
  • Add chicken, skin-side down, and cook without moving until the pieces are golden brown and crispy, 5 to 8 minutes. Flip the chicken and continue to cook until well browned on the other side, another 5 to 8 minutes.
  • Move the chicken to one side of the skillet and tilt the skillet a little so that the fat and drippings pool on one side. Add the anchovies and let them sizzle a bit to melt down. Add the croutons, along with 2 tablespoons olive oil. Season with salt and pepper and toss them to coat in the anchovy-chicken fat.
  • Place the skillet in the oven and roast until the chicken is cooked through and croutons are golden brown and crispy, 12 to 15 minutes.
  • Meanwhile, whisk the grated garlic, lemon juice and soy sauce in a small bowl and season with salt and pepper.
  • Place escarole and parsley in a large bowl or on a platter and dress with lemon-garlic mixture. Season with salt, pepper and more lemon juice if you like. Drizzle with remaining 2 tablespoons olive oil and shave some pecorino over the whole thing.
  • Remove the chicken from the oven and let it rest a minute or two. Cut the meat off the bone and thinly slice. Place on top of the salad, along with the croutons. Top each serving with an egg yolk, if using, and more anchovies, if you like.

Nutrition Facts : @context http, Calories 544, UnsaturatedFat 26 grams, Carbohydrate 21 grams, Fat 35 grams, Fiber 6 grams, Protein 37 grams, SaturatedFat 7 grams, Sodium 981 milligrams, Sugar 4 grams, TransFat 0 grams

1 1/4 pounds bone-in, skin-on chicken breasts or thighs
Kosher salt and black pepper
6 tablespoons olive oil, plus more as needed
4 anchovy fillets, plus more if you like
1/4 loaf of crusty bread, torn into 1-inch pieces (about 2 cups)
1 garlic clove, finely grated
1/4 cup fresh lemon juice, plus more as needed
1 tablespoon soy sauce
1 large head escarole or 2 heads romaine lettuce, torn into large pieces
1 cup parsley, tender leaves and stems
Pecorino or Parmesan, for shaving
4 large egg yolks (optional)

ESCAROLE SALAD WITH ANCHOVY DRESSING

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11



Escarole Salad With Anchovy Dressing image

Steps:

  • Prepare the salad: Put the eggs in a saucepan; cover with cold water by 2 inches. Bring to a simmer over medium-high heat and cook 8 minutes. Transfer the eggs to a bowl of ice water with a slotted spoon, then drain, peel and roughly chop.
  • Heat 1/4 inch olive oil in a medium skillet over medium-high heat. Add the bread cubes and fry, turning with a slotted spoon, until golden, about 2 minutes. Transfer the croutons to a paper towel-lined plate to drain.
  • Discard the outer layer of leaves from the escarole. Separate the remaining leaves and coarsely chop. Toss with the croutons in a large bowl.
  • Make the dressing: Put the lemon juice, orange juice, vinegar, olive oil, garlic and anchovies in a small covered container; shake well. Toss with the salad. Divide among plates, top with the hard-boiled eggs and season with salt and pepper.

4 large eggs
Extra-virgin olive oil, for frying
3 slices bread, crusts removed, cut into 1/2-inch cubes
1 large head escarole
Kosher salt and freshly ground pepper
11/2 tablespoons fresh lemon juice
11/2 tablespoons fresh orange juice
11/2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
1 small clove garlic, finely chopped
5 anchovy fillets, chopped into a paste

ESCAROLE SALAD WITH ANCHOVY VINAIGRETTE

Provided by Marc Murphy

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11



Escarole Salad with Anchovy Vinaigrette image

Steps:

  • For the croutons: Preheat the oven to 350 degrees F; position an oven rack in the middle of the oven.
  • In a large bowl, toss the bread cubes with the olive oil, salt and pepper. Spread the bread cubes on a rimmed baking sheet and bake until golden brown, 8 to 10 minutes. Let cool. (The croutons will keep in an airtight container for up to 3 days.)
  • For the escarole: Preheat a grill on medium heat.
  • Cut the escarole head in half, then wash and dry. Grill the escarole cut-side down to give it a little char, about 3 minutes. (Do not flip and cook the other side. We are looking for just some of the escarole to be charred.) Set aside and let cool.
  • For the warm anchovy vinaigrette: In a small saucepot, heat 1 tablespoon olive oil over low heat until shimmering. Add the shallots and anchovies and cook, stirring, until the shallots have softened and the anchovies fall apart and dissolve in the oil, 2 to 3 minutes. Stir in the red pepper flakes. Add the vinegar and cook, stirring, until it has reduced slightly, about 1 minute. Whisk in the remaining 4 tablespoons oil.
  • Cut the escarole into 1-inch pieces and put in a large bowl. Add the vinaigrette and croutons and toss to combine. Season with salt and pepper.

2 cups cubed country bread (about 1-inch dice)
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large or 2 small heads escarole
5 tablespoons extra-virgin olive oil
1 large shallot, finely chopped
2 olive oil-packed anchovy fillets, chopped
Pinch red pepper flakes
3 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper

CHICORY SALAD WITH LEMON ANCHOVY VINAIGRETTE

Wash the radicchio and escarole -- the chicories -- in advance, and keep them in the refrigerator so the salad will be cool and crisp when served.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8



Chicory Salad with Lemon Anchovy Vinaigrette image

Steps:

  • Finely grate the zest from the lemon. Squeeze the juice from the lemon, and discard the seeds. Combine the lemon zest, lemon juice, mustard, and anchovies in a small bowl. Whisk in the olive oil, and sprinkle with the salt and pepper.
  • Discard the outer leaves of the radicchio and escarole. Cut out the tough cores, and tear the leaves into bite-size pieces. Place in a mixing bowl. Season with salt and pepper, and drizzle with salad dressing. Lightly toss to coat. Serve on salad plates.

1 lemon
1/2 teaspoon Dijon mustard
2 anchovy fillets, finely chopped
6 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt, plus more for seasoning
1/4 teaspoon freshly ground pepper, plus more for seasoning
1 small head radicchio
1 small head escarole

ESCAROLE SALAD WITH LEMON-AND-ANCHOVY DRESSING

Briny anchovies and Castelvetrano olives temper the bitterness of escarole in this lively salad, while julienned strips of lemon zest add brightness.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 8



Escarole Salad with Lemon-and-Anchovy Dressing image

Steps:

  • Using a vegetable peeler, peel lemon zest in long strips. With a very sharp knife, slice strips into a fine julienne. Squeeze 1 tablespoon juice.
  • In a small bowl, combine lemon juice, garlic, anchovies, and mustard. Slowly whisk in oil in a steady stream until emulsified. Season with salt and pepper.
  • Combine zest, escarole, and olives in a large bowl. Season with salt and pepper. Drizzle with 3 tablespoons dressing; toss to combine. Add more dressing as desired; serve. (Extra dressing can be stored in refrigerator up to 2 days.)

1 lemon, scrubbed
1 small clove garlic, finely grated
2 anchovy fillets, finely chopped
1 1/2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 large head escarole, separated and torn into 2-inch pieces
1/2 cup mild, buttery olives, such as Castelvetrano or Cerignola, pitted and sliced

WILTED ESCAROLE SALAD

Provided by Amanda Hesser

Categories     Salad     Leafy Green     Appetizer     Side     Thanksgiving     Quick & Easy     Lunch     Fall     Winter     Escarole     Anchovy     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8



Wilted Escarole Salad image

Steps:

  • Preheat oven to 350°F. Toss bread and 3 tablespoons oil on a large rimmed baking sheet, squeezing bread so it absorbs oil evenly; season with salt and pepper. Spread out bread pieces in an even layer and bake, tossing occasionally, until crisp on the outside but still chewy in the center, 10-15 minutes. Let croutons cool.
  • Meanwhile, heat remaining 4 tablespoons oil in a small skillet over medium heat. Add garlic and cook, stirring often, until golden, about 2 minutes. Add anchovies and, using a spoon, mash into oil. Add red pepper flakes and remove skillet from heat. Add vinegar, scraping up any bits; season vinaigrette with salt and pepper.
  • Just before serving, toss escarole, croutons and warm vinaigrette in a large bowl until escarole is slightly wilted; season with salt, pepper, and more vinegar, if desired.
  • DO AHEAD: Croutons and vinaigrette can be made and escarole can be prepped 1 day ahead. Store croutons wrapped airtight at room temperature. Let vinaigrette cool; cover and chill. Gently reheat vinaigrette before using.

1/2 loaf country-style bread (about 8 ounces), crust removed, torn into 1" pieces (about 5 cups)
7 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
2 garlic cloves, coarsely chopped
1-2 anchovy fillets packed in oil
1/4 teaspoons crushed red pepper flakes
2 tablespoons (or more) white wine vinegar
1 large head escarole, outer leaves removed, inner leaves torn into large pieces

ESCAROLE SALAD WITH SMOKY HALLOUMI CROUTONS

If you believe the only thing better than cheese is fried cheese, then you may just love halloumi. Because of its high melting point, halloumi browns before it melts, making it perfect for frying, grilling or any kind of searing. Here, it's pan-fried with smoked paprika, then added to an escarole salad with a garlicky, lemony dressing. Slivered red onion adds pungency, while fresh parsley leaves brighten everything. If you can get the pomegranate seeds, do use them; they add a juicy sweetness that's perfect with the richness of the cheese. Serve it by itself as a first or salad course, or with roasted vegetables, fish or chicken to round it out.

Provided by Melissa Clark

Categories     weekday, salads and dressings, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11



Escarole Salad With Smoky Halloumi Croutons image

Steps:

  • Make the dressing: In a small bowl, whisk together garlic, lemon juice and salt. Let sit for 30 seconds for the salt to dissolve, then whisk in olive oil. Taste and add more salt if needed. Set aside.
  • Prepare the salad: Heat 1 tablespoon oil in a medium skillet over medium-high until it thins out, about 20 seconds. Add cheese and cook until golden on one side, 1 to 2 minutes, adding more oil if the pan dries out. Flip cheese and sprinkle with paprika. Let cook without moving until golden on the other side, about 1 minute longer. Transfer to a paper towel-lined plate.
  • Put escarole, parsley and shallot in a large salad bowl. Add the dressing and warm halloumi, and toss well, adding more oil, lemon juice and salt, to taste. Serve immediately, strewn with pomegranate seeds, if you like.

1 small garlic clove, grated or pressed
1 1/2 tablespoons fresh lemon juice, plus more to taste
1/2 teaspoon fine sea salt, plus more to taste
5 tablespoons extra-virgin olive oil, plus more to taste
1 tablespoon extra-virgin olive oil, plus more as needed
6 ounces halloumi cheese, diced into 1-inch cubes and patted dry
3/4 teaspoon sweet smoked paprika (pimentón)
6 cups escarole, torn into bite-size pieces
1 cup parsley leaves and tender stems
1/2 shallot, or 1/4 small red onion, thinly sliced
Pomegranate seeds, for garnish (optional)

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