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To prepare vinaigrette: Combine anchovies and garlic in a small saucepan with 1/3 cup oil. Warm over medium-low heat until fragrant, 2 to 4 minutes. Remove from heat and whisk in the remaining 1/3 cup oil and vinegar. Season with pepper.
To prepare breadcrumbs: Preheat oven 350°F.
Combine breadcrumbs with oil and pepper in a large bowl. Spread on a rimmed baking sheet. Bake, stirring occasionally, until golden brown, 15 to 20 minutes. Transfer the breadcrumbs to a small bowl.
To prepare salad: Increase oven temperature to 400°.
Toss potatoes and cauliflower with 2 tablespoons oil and salt in the large bowl. Spread on the baking sheet. Roast for 10 minutes.
Meanwhile, if using fresh artichokes, remove all the leaves until you get to the fuzzy white chokes. Scrape the chokes from the artichoke hearts with a small spoon. Trim the dark green layer away from the outside of the heart and stem. (If using canned artichokes, thoroughly pat dry). Cut the hearts into 3/8-inch-thick slices and toss with the remaining 1 tablespoon oil in the large bowl. Add to the baking sheet with the potatoes and cauliflower. Continue roasting until tender, 10 to 15 minutes more. When cool enough to handle, cut potatoes in half or in quarters.
Transfer the potatoes, cauliflower and artichoke hearts to the large bowl. Add celery and half the vinaigrette; let marinate for 15 minutes, stirring occasionally.
Toss escarole and endive (or radicchio or frisée) in another large bowl with the remaining vinaigrette. Divide the greens among 6 salad plates. Top each portion with about 1 cup of the marinated vegetables and a sprinkling of the toasted breadcrumbs.