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
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
ESCAROLE SALAD WITH ANCHOVY DRESSING
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
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.
ESCAROLE SALAD WITH ANCHOVY VINAIGRETTE
Provided by Marc Murphy
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
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
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.
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
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.)
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
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.
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
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.
More about "chicken and escarole salad with anchovy croutons recipes"
CHICKEN AND ANCHOVY SALAD RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
A SALAD FOR CROUTON LOVERS - THE NEW YORK TIMES
From nytimes.com
10 BEST CAESAR SALAD WITH ANCHOVIES RECIPES - YUMMLY
From yummly.com
TONIGHT'S DINNER: CHICKEN CAESAR SALAD WITH ANCHOVY …
From telegraph.co.uk
CHICKEN CAESAR SALAD WITH HOMEMADE CROUTONS | LOVE …
From loveandoliveoil.com
RECIPE: ESCAROLE SALAD WITH ANCHOVY VINAIGRETTE BY ... - THE DENVER …
From denverpost.com
SIMPLE CAESAR SALAD WITH CHICKEN BREAST, ANCHOVIES AND DRESSING
From foodtempel.com
CHICKEN AND ESCAROLE SALAD WITH ANCHOVY CROUTONS RECIPE
From pinterest.ca
CHICKEN CAESAR SALAD - IMMACULATE BITES
From africanbites.com
ESCAROLE AND FENNEL SALAD WITH CREAMY ANCHOVY ... - OREGONIAN …
From recipes.oregonlive.com
ESCAROLE SALAD WITH ANCHOVY DRESSING - DAIRY FREE RECIPES
From fooddiez.com
FOOD API: ESCAROLE SALAD WITH OLIVES AND GARLIC CROUTONS
From myfoodapi.blogspot.com
ESCAROLE SALAD WITH ANCHOVY DRESSING - GLUTEN FREE RECIPES
From fooddiez.com
RECIPES FOR ESCAROLE SALAD WITH ANCHOVY DRESSING WITH GROCERY …
From saymmm.com
THIS GRILLED CHICKEN CAESAR SALAD SANDWICH RECIPE IS THE BEST OF …
From washingtonpost.com
SOME THOUGHTS ON SALAD, PLUS A RECIPE FOR A SALAD OF CHICORIES …
From ericademane.com
ESCAROLE SALAD WITH ANCHOVY DRESSING | KEEPRECIPES: YOUR …
From keeprecipes.com
GREEK CHICKEN SALAD WITH HOMEMADE CROUTONS - FOR THE LOVE OF …
From fortheloveofcooking.net
ESCAROLE & ROASTED VEGETABLE SALAD WITH ANCHOVY-GARLIC
From eatingwell.com
THE VERY BEST CHICKEN CEASAR SALAD | FOODTALK
From foodtalkdaily.com
CHICKEN AND ESCAROLE SALAD WITH ANCHOVY CROUTONS
From aisle3nj.com
CHICKEN AND ESCAROLE SALAD WITH ANCHOVY CROUTONS
From alisoneroman.com
ESCAROLE, CHICORY & ENDIVE SALAD WITH GOAT CHEESE CROUTONS
From umamigirl.com
CHICKEN AND CROUTONS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ESCAROLE SALAD WITH ANCHOVY VINAIGRETTE RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN AND ESCAROLE SALAD WITH ANCHOVY CROUTONS
From linkingin.co
CHICKEN AND ESCAROLE SALAD WITH ANCHOVY CROUTONS
From copymethat.com
LOCAL AND SEASONAL: ESCAROLE WEDGE SALAD WITH PUMPERNICKEL …
From kcet.org
CHICKEN AND ESCAROLE SALAD WITH ANCHOVY CROUTONS
From woodlandgardensorganic.com
CHICKEN AND ESCAROLE SALAD WITH ANCHOVY CROUTONS - MASTERCOOK
From mastercook.com
CHICKEN — RECIPES — ALISON ROMAN
From alisoneroman.com
CHICKEN AND ESCAROLE SALAD WITH ANCHOVY CROUTONS RECIPE
From pinterest.co.uk
CAROLINA’S CAESAR SALAD WITH ANCHOVY CROUTONS - LOS ANGELES TIMES
From latimes.com
CAESAR SALAD ANCHOVIES - RECIPES - PAGE 12 | COOKS.COM
From cooks.com
You'll also love