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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.

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

  1. Step 1

    Combine the escarole and radicchio in a large salad bowl. Toss in the dates.

  2. Step 2

    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.

  3. Step 3

    Grate more Parmesan on top and serve.

Source
Mad Hungry, March 2011