Ingredients
4anchovy fillets
2clovesgarlic
2large egg yolks
1tbspfresh lemon juice
¾cupextra virgin olive oil
2tbspextra virgin olive oil
¼cupparsley,chopped
2tspmarjoram,chopped
salt,to taste
2broccoli heads
2medium escarole heads
¼cupdry jack cheese,or asiago cheese, freshly grated
Preparation
Preheat the oven to 450 degrees F.
In a food processor, blend the anchovies, garlic, egg yolks, and lemon juice. With the machine on, add ¾ cup of the olive oil. Stir in the parsley and marjoram and season with salt.
On a rimmed baking sheet, toss the broccoli with the remaining oil; spread in a single layer. Season with salt and roast for about 18 minutes, until the florets are just tender. Let cool slightly.
In a large bowl, toss the broccoli with the escarole and the dressing.
Sprinkle with the cheese and serve. Enjoy!
