Escarole Salad
Serves: 4-6
  • 1 head escarole, washed, dried and torn into pieces
  • Zest of 3 lemons
  • ⅓ cup fresh lemon juice (3-4 lemons)
  • ½ cup freshly grated Parmigiano Reggiano (plus more for serving)
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • ½ cup olive oil
  1. In a food processor, combine lemon zest, lemon juice, Parmigiano Reggiano, mustard, salt and pepper. Blend for 1 minute
  2. While motor is running, slowly add the olive oil
  3. In a large bowl, toss the escarole with about ⅔ of the dressing (or enough until well coated for your taste)
  4. Top with extra shavings of Parmigiano Reggiano and serve
  5. Extra dressing can be refrigerated for up to 1 week
Recipe by Feeding an Italian at