Escarole Salad With Turkey & Garlic Rubbed Croutons

recipe for a easy yet satisfying salad

Posted by Rachel R.

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You Will Need (11 things)

  • 1 medium head Escarole , chopped into bite-sized pieces
  • 1 ½ cup diced cooked Turkey breast
  • 2 cup large-cubed French Bread
  • 2 hard-boiled Egg(s) , chopped
  • 1 large clove Garlic , halved
  • 1 tsp Anchovy Paste
  • 2 tbsp Sherry Vinegar
  • 1 tbsp Dijon Mustard
  • 1 ½ tbsp Extra Virgin Olive Oil
  • Sea Salt
  • Freshly ground Black Pepper

Steps (2 steps, 60 minutes)

  1. 1

    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.

  2. 2

    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.

    Notes:
    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.