2Amys' Escarole Salad, My Way

• Anchovy Dressing
• 2-3 anchovy fillets
• Juice of half a lemon
• 1/2 cup olive oil
• Pepper
• (Include 1 large clove of minced garlic if not using the Garlic Scape Croutons.)
• 2Amys' Escarole Salad, My Way
• Escarole hearts, leaves separated (Maybe 1 per person for a side and 2 per person for a meal.)
• 3 hard boiled eggs, peeled and halved
• 1/2 cup Garlic Scape Croutons (Or your own croutons. The measurement probably depends on the size of your croutons, and I assume you can figure out what looks good.)
• 2-4 tablespoons Anchovy Dressing

1. In a blender or mini food processor combine the anchovies, lemon juice, pepper (and garlic, if using) and process until smooth.
2. Slowly add the olive oil until you have an emulsion.
3. Pour into a jar with a tight-fitting lid and set aside.
4. This is really just an assembly. Pile the escarole leaves on a plate, place three halves of the egg around the sides, scatter some croutons across and drizzle the dressing over to suit your taste.

anchovy dressing, anchovy, olive oil, pepper, clove of minced, salad, hearts, eggs, garlic scape croutons, anchovy dressing

Taken from food52.com/recipes/12421-2amys-escarole-salad-my-way (may not work)