Escarole, Maitake Mushrooms, Sunchokes & Toasted Bread Crumbs with Anchovy/Lemon Vinaigrette

Bobby Hellen, Resto, New York City - October 15th, 2013

Vinaigrette:

  • 7 to 10 anchovies, packed in salt and rinsed
  • 1/2 cup lemon juice
  • 1/4 cup Parmesan
  • 1 Tbsp. black pepper, freshly ground
  • 5 cloves garlic confit
  • 1 cup extra-virgin olive oil

Place anchovies, juice, Parmesan, and pepper in the bowl of a processor; pulse until paste forms; with motor running, gradually add garlic confit and oil; process until smooth; place in airtight container; cover; reserve.

Assembly:

  • 1/4 cup fresh bread crumbs
  • olive oil
  • 1/2 lb. sunchokes
  • salt
  • black pepper, freshly ground
  • 1/2 lb. maitake mushrooms
  • 3 sm. heads escarole, outer leaves and tough stems removed,
  • sliced into wide strips
  • 1 Tbsp. parsley, finely chopped
  • 2 tsps. lemon zest, finely chopped
  1. Heat oven to 375°F.

  2. Scatter bread crumbs in single layer on baking sheet; drizzle with oil; bake, turning occasionally, until toasted; remove from oven; cool; reserve.

  3. Place sunchokes on another baking sheet; drizzle with oil; season; toss to coat; roast until just softened; remove from oven; cut into 1/4”-thick slices; reserve.

  4. Place mushrooms on third baking sheet; season; bake until tender; remove from oven; place in large bowl; add escarole, sunchokes, and 3 Tbsps. vinaigrette; toss to coat; sprinkle reserved bread crumbs, parsley, and zest over top. 5. To serve, place on salad plates.

What to drink: Monastero Suore Cistercensi Coenoebium Rusticum Lazio 2009