Food & Cooking Recipes Ingredients Seafood Recipes Escarole Salad with Lemon-and-Anchovy Dressing By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on December 7, 2017 Print Share Share Tweet Pin Email Photo: Ngoc Minh Ngo Prep Time: 25 mins Total Time: 25 mins Servings: 6 Briny anchovies and Castelvetrano olives temper the bitterness of escarole in this lively salad, while julienned strips of lemon zest add brightness. Ingredients 1 lemon, scrubbed 1 small clove garlic, finely grated 2 anchovy fillets, finely chopped 1 ½ teaspoons Dijon mustard ¼ cup extra-virgin olive oil Kosher salt and freshly ground pepper 1 large head escarole, separated and torn into 2-inch pieces ½ cup mild, buttery olives, such as Castelvetrano or Cerignola, pitted and sliced Directions 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.) Print