Salad Recipes from Platter Talk Food and Recipers
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5 from 5 votes

Escarole Salad with Roasted Broccoli Salad and Tapenade Dressing

A flavorful green salad that is full of health and flavor.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Salad
Cuisine: American, Mediterranean
Keyword: broccoli, escarole, tapenade
Servings: 8
Calories: 109kcal
Author: Dan from Platter Talk


  • 1 cup kalamata olives pitted
  • 4 cloves garlic
  • 1 lemon juiced
  • 1 cup olive oil extra virgin, light
  • 1/4 cup parsley leaves fresh, Italian
  • 1 tbsp marjoram fresh
  • 1 tsp salt kosher. Salt to taste.
  • 1 lb broccoli florerts
  • 1 head escarole tender pale green and yellow leaves only, torn into large pieces
  • 1/2 cup Asiago cheese fresh grated


  • 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.


Calories: 109kcal | Carbohydrates: 8g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 686mg | Potassium: 403mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1860IU | Vitamin C: 64.4mg | Calcium: 152mg | Iron: 1.4mg