Lunch: Escarole and Roasted Broccoli Salad with Anchovy Dressing

Chris Kronner created this salad with ingredients from the Scribe Winery's garden. It offers an amazing array of flavors: sweet roasted broccoli, bitter escarole, salty anchovies, sharp cheese.

This recipe includes fertility superfoods such as:

Broccoli, Lemon

Health and fertility benefits of Escarole and Roasted Broccoli Salad with Anchovy Dressing

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

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

Instructions

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 3/4 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 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.
In a large bowl, toss the broccoli with the escarole and the dressing. Sprinkle with the cheese and serve.

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