Rating: 3.95 stars
20 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
  • 20 Ratings

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.

Mad Hungry, March 2011, Mad Hungry, March 2011

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Read the full recipe after the video.
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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Reviews

20 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0