Ingredients
4 anchovy fillets
2 clove garlic
2 large egg yolks
1 tbsp. fresh lemon juice
3/4 c. extra-virgin olive oil
2 tbsp. extra-virgin olive oil
1/4 c. chopped parsley
2 tsp. chopped marjoram
salt
2 head broccoli
2 medium heads of escarole
1/4 c. freshly grated dry Jack or Asiago cheese
Preparation
Step 1Preheat the oven to 450 degrees F. In a food processor, blend the anchovies, garlic, egg yolks, and lemon juice. With the machine on, add 3/4 cup of the olive oil. Stir in the parsley and marjoram and season with salt.Step 2On a rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of oil; spread in a single layer. Season with salt and roast for about 18 minutes, until the florets are just tender. Let cool slightly.Step 3In a large bowl, toss the broccoli with the escarole and the dressing. Sprinkle with the cheese and serve.
