Name: Escarole Salad with Anchovy Cream and Crispy Quinoa
Yield: 4 Servings
Ingredients: ¼ cup red or white quinoa; Kosher salt; Vegetable oil (for frying; about 1 cup); 6 oil-packed anchovy fillets, chopped; 1 garlic clove, chopped; ⅓ cup heavy cream; 2 teaspoons apple cider vinegar; 2 teaspoons Dijon mustard; ½ teaspoon honey; 6 cups torn escarole (from about 2 small heads); ½ cup mixed herb leaves (such as parsley and/or dill); Freshly ground black pepper; Shaved Parmesan (for serving)

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Elizabeth Cecil

The cream in the vinaigrette mellows the pungent flavors of anchovy and garlic; the dressing also makes a great dip for crudités.

Recipe notes