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Escarole & Roasted Vegetable Salad with Anchovy-Garlic Vinaigrette

  • 1 h 15 m
  • 1 h 30 m
Joyce Goldstein
“Roasted cauliflower, potatoes and artichokes get a quick marinade in the garlicky dressing while hot to add extra flavor in this healthy salad recipe. Don't skip the breadcrumbs—they're the secret to making this salad special.”


    • Anchovy-Garlic Vinaigrette
    • 8 anchovy fillets, patted dry and minced
    • 1 tablespoon minced garlic
    • ⅔ cup extra-virgin olive oil, divided
    • ⅓ cup red-wine vinegar
    • Ground pepper to taste
    • Breadcrumb Topping
    • 1½ cups coarse fresh breadcrumbs (see Tip)
    • 2 tablespoons extra-virgin olive oil
    • ¾ teaspoon ground pepper
    • Salad
    • 12 baby yellow potatoes
    • 4 cups cauliflower florets
    • 3 tablespoons extra-virgin olive oil, divided
    • ½ teaspoon kosher salt
    • 4 large artichokes or one 8-ounce can artichoke hearts, rinsed
    • 1 cup sliced celery
    • 8 cups coarsely chopped escarole
    • 6 cups sliced Belgian endive, radicchio and/or frisée


  • 1 To prepare vinaigrette: Combine anchovies and garlic in a small saucepan with ⅓ cup oil. Warm over medium-low heat until fragrant, 2 to 4 minutes. Remove from heat and whisk in the remaining ⅓ cup oil and vinegar. Season with pepper.
  • 2 To prepare breadcrumbs: Preheat oven 350°F.
  • 3 Combine breadcrumbs with oil and pepper in a large bowl. Spread on a rimmed baking sheet. Bake, stirring occasionally, until golden brown, 15 to 20 minutes. Transfer the breadcrumbs to a small bowl.
  • 4 To prepare salad: Increase oven temperature to 400 degrees .
  • 5 Toss potatoes and cauliflower with 2 tablespoons oil and salt in the large bowl. Spread on the baking sheet. Roast for 10 minutes.
  • 6 Meanwhile, if using fresh artichokes, remove all the leaves until you get to the fuzzy white chokes. Scrape the chokes from the artichoke hearts with a small spoon. Trim the dark green layer away from the outside of the heart and stem. (If using canned artichokes, thoroughly pat dry). Cut the hearts into ⅜-inch-thick slices and toss with the remaining 1 tablespoon oil in the large bowl. Add to the baking sheet with the potatoes and cauliflower. Continue roasting until tender, 10 to 15 minutes more. When cool enough to handle, cut potatoes in half or in quarters.
  • 7 Transfer the potatoes, cauliflower and artichoke hearts to the large bowl. Add celery and half the vinaigrette; let marinate for 15 minutes, stirring occasionally.
  • 8 Toss escarole and endive (or radicchio or frisee) in another large bowl with the remaining vinaigrette. Divide the greens among 6 salad plates. Top each portion with about 1 cup of the marinated vegetables and a sprinkling of the toasted breadcrumbs.
  • Make Ahead Tip: Prepare roasted vegetables and vinaigrette; refrigerate in separate containers for up to 1 day. Bring to room temperature before assembling the salad.
  • Don't toss your stale bread! Make your own breadcrumbs. Trim off any tough crusts and tear or cut the bread into pieces. Process in a food processor until coarse or fine crumbs form. Use right away or freeze in an airtight container for up to 6 months. Thaw before using. One slice of bread makes about ½ cup fresh coarse breadcrumbs.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
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