Escarole Salad
Crisp escarole greens tossed with a garlic lemon dressing, shaved Parmesan, and toasted breadcrumbs for a classic Italian-American side.
Ingredients
- 2 heads escarole, chopped
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 2 garlic cloves, minced
- 1/2 cup Parmesan cheese, shaved
- 1/2 cup panko breadcrumbs, toasted
- 1/2 tsp kosher salt
Instructions
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1
Whisk 1/4 cup extra virgin olive oil, 2 tbsp lemon juice, 2 minced garlic cloves, and 1/2 tsp kosher salt together in a large bowl.
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2
Add 2 heads chopped escarole to the bowl and toss thoroughly until the leaves are well coated.
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3
Top the salad with 1/2 cup shaved Parmesan cheese and 1/2 cup toasted panko breadcrumbs before serving.