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Ingredients

• 4   anchovy fillets, drained and chopped
• 2   garlic cloves, chopped
• 2   large egg yolks
• 1 tablespoon  fresh lemon juice
• 3/4 cup  plus 2 tablespoons extra-virgin olive oil
• 1/4 cup  chopped parsley
• 2 teaspoons  chopped marjoram
•   Salt
• 2 heads  broccoli, cut into 1-inch florets only; stems reserved for another use (2 pounds)
• 2   medium heads of escarole, tender pale green and yellow leaves only, torn into large pieces
• 1/4 cup  freshly grated dry Jack or Asiago cheese

Description

Chris Kronner Created This Salad With Ingredients From Scribe Winery's Garden. It Offers An Amazing Array Of Flavors: Sweet Roasted Broccoli, Bitter Escarole, Salty Anchovies, Sharp Cheese.

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