Escarole Salad with Parmesan Dressing
If the head of escarole is large, use half for the salad and store half in a resealable bag in the refrigerator for another recipe.
- 15 min
Ingredients
- 1/2 head escarole, tip and tail trimmed, sliced lengthwise and thinly sliced crosswise
- 1 head radicchio, thinly sliced
- 1/3 cup thinly sliced dates
- 1/3 cup fresh lemon juice (from 1 large lemon)
- 1/2 teaspoon Dijon mustard
- 1/4 cup grated Parmesan, plus several shavings
- 1/2 cup extra-virgin olive oil
- Freshly ground black pepper
Directions
- Combine the escarole and radicchio in a large salad bowl. Toss in the dates.
- In a jar with a tight-fitting lid, combine the lemon juice, mustard, grated Parmesan cheese, olive oil, and black pepper. Shake well to combine. Pour over the salad and toss.
- Grate more Parmesan on top and serve.
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