Escarole And Roasted Broccoli Salad With Anchovy Dressing

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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


2 heads of broccoli (2 pounds), cut into 1-inch florets only (stems reserved for another use)

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

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