1 medium head escarole, chopped into bite-sized pieces
1 1/2 cups diced cooked turkey breast
2 hard-boiled eggs, chopped
2 cups large-cubed French bread
1 large clove garlic, halved
1 teaspoon anchovy paste
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 1/2 tablespoons extra virgin olive oil
freshly ground black pepper
Heat a few tablespoons of olive oil in a large nonstick skillet. Add the bread and saute until browned on all sides. Remove the bread cubes to a paper-towel lined plate. Allow to cool slightly then rub the cut side of the garlic clove on the cubes. Set aside.
Whisk together the dressing ingredients. Toss with the escarole in a large bowl. Add the remaining ingredients and toss again. Divide into 2 bowls and serve immediately.
I used one leftover demi baguette for the croutons.
Escarole can be kind of sandy so take care to rinse thoroughly and use a salad spinner.
I sliced my egg with an egg slicer then rotated the egg and sliced it again to form uniform strips.
Keep an eye on those bread cubes! Using the pan is easier than baking them (I think) but they can go from golden to brunt quickly.
Escarole is a awesome alternative to lettuce during the colder months, it is full flavored but not bitter and really at its peak in right now. The dressing was possibly my most favorite dressing to date. It was the definition of umami; not too pungent but full flavored, intensely savory (but not fishy) and thick enough it coated every leaf. The croutons were crunchy but not brittle thanks to the skillet technique and had just the tiniest kiss of garlic that actually contributed a lot to the flavor of the salad. Every bite was just lovely. I’m not the biggest “salad as a meal” fan but I was truly sad to reach the bottom of my (giant) bowl with this one. I can’t wait to make it again!