This Escrole Salad with Warm Vinaigrette is what I call French country or French home cooking. It could also be found at any bistro in France. It’s similar, but not the same as Frisée. I love them both

Escarole Salad with Warm Vinaigrette

No ratings yet
Print Pin Rate
Course: Appetizer
Cuisine: French
Degree of Difficulty : Moderately Difficult
Servings: 2 people



  • 2 slices sourdough bread
  • drizzle of olive oil
  • kosher salt

Escarole and Dressing

  • 1 medium head of escarole
  • 1 tbsp olive oil
  • 1 medium shallot peeled and finely diced
  • 2 whole anchovies or 1-2 tsp of anchovy paste
  • 1 tsp Asian chili sauce (hot)
  • 3 tbsp red wine vinegar
  • 3-4 tbsp olive oil


Gather all ingredients before starting recipe.

  • Pre heat oven to 375℉
  • Cut 2 slices sourdough bread into large croutons and add to a sheet pan lined with aluminum foil.
  • Add a drizzle of olive oil and season with kosher salt. Toss to combine.
  • Place sheet pan in the oven and bake for 10-15 minutes, or until the croutons are nicely toasted. Remove and set aside.


  • Set oven to broil and lower rack to allow the escarole to fit under the broiler elements.
  • Rinse and dry 1 medium head of escarole, then cut in half and set on a sheet pan, cut side up.
  • Place under pre heated broiler, and toast until the leaves begin to char, about 3-4 minutes, but stay close and keep an eye on the escarole.
  • Remove from oven and set aside.


  • Heat 1 tbsp olive oil in a small saucepan over medium heat until the oil starts to shimmer, about 2 minutes. Add1 medium shallot, finely diced and 2 whole anchovies and stir to combine. Cook until the shallots soften and the anchovies have been dissolved, about 5 minutes.
  • Add 1 tsp Asian chili sauce (hot) and 3 tbsp red wine vinegar, stir, then increase heat to medium high and cook until the vinegar has been sligthly reduced, about 2 minutes.
  • Add 3-4 tbsp olive oil and stir to combine and allow to warm.

Assembly and Serving

  • Cut roasted escarole into bite sized pieces and add croutons. Toss to combine. Add a drizzle of the warm dressing, toss again, and serve immediately.

Author Notes

This is a Mark Murphy recipe. He tends to go back to his French roots more often than not and possesses a wealth of recipes that are everyday favorites. This escarole recipe is often served at Sunday home lunches but could just as easily be found in any bistro in France. I love it.

Pin It on Pinterest