Tangy Escarole Salad Recipe

Cooking Directions

• STEP 1.Wash and dry the escarole leaves thoroughly.
• STEP 2.In a small bowl, whisk together lemon juice, Dijon mustard, olive oil, salt, and pepper to make the dressing.
• STEP 3.In a large salad bowl, combine the escarole leaves, toasted almonds, and Parmesan cheese.
• STEP 4.Drizzle the dressing over the salad and toss gently to coat all the ingredients.
• STEP 5.Serve immediately and enjoy!

Cooking Tips

• To toast the almonds, spread them in a single layer on a baking sheet and bake at 350掳F (175掳C) for about 8-10 minutes, or until golden brown.
• For added flavor, you can also add some sliced red onions or cherry tomatoes to the salad.
• If you prefer a milder flavor, you can blanch the escarole leaves in boiling water for a minute before using them in the salad.

Storage and Serving

• This salad is best served immediately after preparing to maintain its crispness.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days.
• Before serving leftover salad, give it a quick toss to redistribute the dressing and revive the flavors.