Skip to main content
Epicurious
Bon Appétit

Wilted Escarole Salad

By Amanda Hesser

4.5

(5)

Image may contain Food Dish Meal Plant Platter and Salad
Wilted Escarole SaladGentl & Hyers

Recipe information

  • Yield

    Makes 8 servings

Ingredients

1/2 loaf country-style bread (about 8 ounces), crust removed, torn into 1" pieces (about 5 cups)
7 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
2 garlic cloves, coarsely chopped
1–2 anchovy fillets packed in oil
1/4 teaspoons crushed red pepper flakes
2 tablespoons (or more) white wine vinegar
1 large head escarole, outer leaves removed, inner leaves torn into large pieces

Preparation

  1. Step 1

    Preheat oven to 350°F. Toss bread and 3 tablespoons oil on a large rimmed baking sheet, squeezing bread so it absorbs oil evenly; season with salt and pepper. Spread out bread pieces in an even layer and bake, tossing occasionally, until crisp on the outside but still chewy in the center, 10–15 minutes. Let croutons cool.

    Step 2

    Meanwhile, heat remaining 4 tablespoons oil in a small skillet over medium heat. Add garlic and cook, stirring often, until golden, about 2 minutes. Add anchovies and, using a spoon, mash into oil. Add red pepper flakes and remove skillet from heat. Add vinegar, scraping up any bits; season vinaigrette with salt and pepper.

    Step 3

    Just before serving, toss escarole, croutons and warm vinaigrette in a large bowl until escarole is slightly wilted; season with salt, pepper, and more vinegar, if desired.

    Step 4

    DO AHEAD: Croutons and vinaigrette can be made and escarole can be prepped 1 day ahead. Store croutons wrapped airtight at room temperature. Let vinaigrette cool; cover and chill. Gently reheat vinaigrette before using.

TagsSaladSalad DressingEscaroleChicoryLeafy GreensVegetableAnchovyFishSeafoodStarterDinnerNut FreeDairy FreeEasyQuickWeeknight MealsOven BakeFallWinterBon Appétit

See Related Recipes and Cooking Tips

Read More
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Spaghetti With Cabbage, Pancetta, and Calabrian Chile
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Radicchio Salad With Blue Cheese Dressing
Blue cheese lovers, this one's for you. A glossy blue cheese dressing is tossed with radicchio, hazelnuts, and roasted squash for a satisfying fall salad.
Tater Tots Tossed in Date Butter
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.