The cream in the vinaigrette mellows the pungent flavors of anchovy and garlic; the dressing also makes a great dip for crudités.
Recipe information
Yield
4 Servings
Ingredients
¼
6
1
⅓
2
2
½
6
½
Preparation
Step 1
Cook quinoa in a small pot of boiling salted water until tender, 10–15 minutes. Drain and transfer to a paper towel–lined rimmed baked sheet. Let sit, tossing occasionally, until dry, 20–25 minutes.
Step 2
Pour oil to come ¼" up the sides of a medium skillet; heat over medium-high. Fry quinoa, stirring occasionally, until sizzling subsides, about 3 minutes. Transfer to paper towels to drain.
Step 3
Place anchovies, garlic, and a pinch of salt on a cutting board. Using the side of a chef’s knife, smash anchovies and garlic into a paste (this can also be done in a mortar and pestle). Transfer paste to a medium bowl and whisk in cream, vinegar, mustard, and honey.
Step 4
Add escarole and herbs to anchovy cream; season with salt and pepper and toss to combine.
Step 5
Serve salad topped with fried quinoa and Parmesan.
Step 6
Do Ahead: Quinoa can be fried 1 day ahead; store airtight at room temperature. Anchovy cream can be made 1 day ahead; cover and chill.