Escarole and Roasted Broccoli and Anchovy Dressing
- 4 anchovy fillets, chopped
- 2 garlic cloves
- 2 large egg yolks
- 1 Tablespoon fresh lemon juice
- ¾ cup plus 2 Tablespoons extra virgin olive oil
- ¼ cup chopped parsley
- Salt
- 2 heads broccoli (2 lbs), cut into florets only ; stems reserved for another use
- 2 medium heads of escarole, tender pale green and yellow leaves only torn into large pieces
- ¼ cup freshly grated Asiago cheese
- Preheat oven to 450 degrees. In a food processor, blend the anchovies, garlic, egg yolks and lemon juice. With the machine on, add ¾ cup of the olive oil. Stir in the parsley and season with salt.
- On a rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of oil; spread in a single layer. Season with salt and roast for 18 minutes, until the florets are just tender. Let cool slightly.
- In a large bowl, toss the broccoli with the escarole and the dressing. Sprinkle with the cheese and serve.
- Make ahead: This recipe can be prepared through step 2 two days ahead; refrigerate the dressing and broccoli separately.
