Escarole Salad With Anchovy Dressing

• 4 large eggs
• Extra-virgin olive oil, for frying
• 3 slices bread, crusts removed, cut into 1/2-inch cubes
• 1 large head escarole
• Kosher salt and freshly ground pepper
• 11/2 tablespoons fresh lemon juice
• 11/2 tablespoons fresh orange juice
• 11/2 tablespoons red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1 small clove garlic, finely chopped
• 5 anchovy fillets, chopped into a paste

1. Prepare the salad: Put the eggs in a saucepan; cover with cold water by 2 inches.
2. Bring to a simmer over medium-high heat and cook 8 minutes.
3. Transfer the eggs to a bowl of ice water with a slotted spoon, then drain, peel and roughly chop.
4. Heat 1/4 inch olive oil in a medium skillet over medium-high heat.
5. Add the bread cubes and fry, turning with a slotted spoon, until golden, about 2 minutes.
6. Transfer the croutons to a paper towel-lined plate to drain.
7. Discard the outer layer of leaves from the escarole.
8. Separate the remaining leaves and coarsely chop.
9. Toss with the croutons in a large bowl.
10. Make the dressing: Put the lemon juice, orange juice, vinegar, olive oil, garlic and anchovies in a small covered container; shake well.
11. Toss with the salad.
12. Divide among plates, top with the hard-boiled eggs and season with salt and pepper.
13. Photograph by Lisa Shin

eggs, extravirgin olive oil, bread, head, kosher salt, lemon juice, orange juice, red wine vinegar, extravirgin olive oil, clove garlic, anchovy

Taken from www.foodnetwork.com/recipes/food-network-kitchens/escarole-salad-with-anchovy-dressing-recipe.html (may not work)