Escarole Salad With Chopped Egg And Anchovy Vinaigrette

• 3 to 4 bunches escarole, tough green outer leaves discarded (1/2 to 1/3 of each head, to be saved for another use such as soup)
• 2 cloves garlic, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 chopped anchovy fillets plus 2 whole fillets
• 2 tablespoons lemon juice
• 1/3 to 1/2 cup extra-virgin olive oil
• 3 hard-cooked eggs, cooled, peeled, and grated on the large holes of a box grater

1. Soak escarole in cold water and dry by rolling in a kitchen towel. Tear each leaf into 2 or 3 large pieces and chill while you make the dressing.
2. In a mortar or a food processor, pound or whirl garlic, salt, and pepper until garlic is a paste. Add chopped anchovies and pound or process to a paste. Add lemon juice and olive oil and whisk or process to combine.
3. Pour dressing over escarole leaves and toss thoroughly to coat. Arrange on a large serving platter and scatter with grated egg. Slice whole anchovies lengthwise into thin strips and arrange on top.
4. Note: Nutritional analysis is per serving.

bunches, garlic, salt, freshly ground black pepper, lemon juice, extravirgin olive oil, eggs

Taken from www.myrecipes.com/recipe/escarole-salad-with-chopped-egg-anchovy-vinaigrette (may not work)