Escarole Salad
Whisk together a flavorful dressing of shallot, anchovy, oil, vinegar, and mustard, then toss it with fresh escarole leaves for a vibrant and tasty salad. Finish off this dish with a sprinkle of chopped toasted almonds for a delightful crunch.
— Constant Cookbook
Ingredients
- 1 small shallot, finely chopped
- 1 anchovy fillet packed in oil, chopped
- 3 olive oil
- 1 Sherry vinegar
- 1/4 Dijon mustard
- 1/4 kosher salt
- Pinch of freshly ground black pepper
- 1 head escarole, leaves torn (about 8 cups)
- 1 chopped toasted almonds
Instructions
- Whisk shallot, anchovy, oil, vinegar, mustard, salt, and pepper in a large bowl. Add escarole and toss to coat. Garnish with almonds.
Yield
4 servings
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