Escarole Salad with Lemon-and-Anchovy Dressing

escarole salad
Photo: Ngoc Minh Ngo
Prep Time:
25 mins
Total Time:
25 mins

Briny anchovies and Castelvetrano olives temper the bitterness of escarole in this lively salad, while julienned strips of lemon zest add brightness.


  • 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


  1. 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.

  2. 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.

  3. 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.)

Related Articles