Tired of making the same salads? Turn things up a notch and celebrate the winter harvests. Spicy, bitter escarole happily pairs with nutty, roasted broccolini. Creamy parmesan mellows out the dish, while an anchovy dressing adds an umami punch that will have you scooping up seconds.
3 lbs broccolini (about 3 bunches)
2 tablespoons olive oil
1/2 teaspoon salt
5 cups torn escarole (~2 sm heads or 1 lg head),
pale green and yellow leaves only
1/4 medium head of radicchio, cut crosswise into 1/2” pieces
Anchovy Dressing Ingredients:
6 anchovy filets, drained and finely chopped
1 tablespoon fresh lemon juice
1/2 cup olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
2 cloves garlic, minced
1 shallot, minced
1-1/2 teaspoons Dijon mustard
1/2 tablespoon honey
1 cup walnuts
toasted Parmesan cheese, shaved
1/2 cup torn dill fronds
- Prep the broccolini. Preheat the oven to 425° F. Wash the broccolini, cut back stalks, trim off leaves, and cut larger pieces in lengthwise sections. On a rimmed baking sheet, toss the broccolini in 3 tablespoons olive oil and salt. Roast the broccolini until it becomes tender, about 15-20 minutes, turning halfway through using tongs. Let the broccolini cool, and prepare the rest of the salad.
- Make the dressing. In a wide-mouthed jar, combine and whisk together all of the dressing ingredients.
- Toast the walnuts. In a small sauté pan over low heat, toast the walnuts until slightly browned and fragrant, about 2-4 minutes, tossing frequently to prevent burning.
- In a large bowl, toss the cooked broccolini, torn escarole, and radicchio pieces with the dressing.
- Assemble the salad. Sprinkle with walnuts, shaved parmesan, and fresh dill. Serve immediately.