Briny anchovies and Castelvetrano olives temper the bitterness of escarole in this lively salad, while julienned strips of lemon zest add brightness.

Martha Stewart Living, December 2017

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Credit: Ngoc Minh Ngo

Recipe Summary

prep:
25 mins
total:
25 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a vegetable peeler, peel lemon zest in long strips. With a very sharp knife, slice strips into a fine julienne. Squeeze 1 tablespoon juice.

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  • In a small bowl, combine lemon juice, garlic, anchovies, and mustard. Slowly whisk in oil in a steady stream until emulsified. Season with salt and pepper.

  • Combine zest, escarole, and olives in a large bowl. Season with salt and pepper. Drizzle with 3 tablespoons dressing; toss to combine. Add more dressing as desired; serve. (Extra dressing can be stored in refrigerator up to 2 days.)

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