Preheat oven to 450° F. In a food processor, blend the olives, garlic, lemon juice, and parsley. With the machine on, add the olive oil and stir in the marjoram and season with salt.
Using a rimmed baking sheet, toss the broccoli with about 2 tablespoons of oil; spread on baking sheet in a single layer. Season with kosher salt and roast for 18 minutes, until the florets are just tender. Allow to broccoli to cool.
In a large salad bowl, toss the escarole with the broccoli along with the dressing. Sprinkle with cheese and then serve
Adjust the amount of olive oil to y0ur desired consistency for the dressing.