Food & Cooking Recipes Salad Recipes Escarole Salad with Parmesan Dressing 4.0 (20) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 28, 2013 Print Share Share Tweet Pin Email 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 ½ head escarole, tip and tail trimmed, sliced lengthwise and thinly sliced crosswise 1 head radicchio, thinly sliced ⅓ cup thinly sliced dates ⅓ cup fresh lemon juice (from 1 large lemon) ½ teaspoon Dijon mustard ¼ cup grated Parmesan, plus several shavings ½ cup extra-virgin olive oil Freshly ground black pepper Directions Combine the escarole and radicchio in a large salad bowl. Toss in the dates. 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. Grate more Parmesan on top and serve. Print