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Escarole Salad

Crisp escarole greens tossed with a garlic lemon dressing, shaved Parmesan, and toasted breadcrumbs for a classic Italian-American side.

15 minEasyServes 4190 cal/serving

Italian-AmericanSaladNo-CookVegetarianLow CarbNut-FreeEgg-FreeSoy-FreePork-FreeLow-SodiumAlcohol-FreeNightshade-FreeCorn-Free

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

  1. 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.

  2. 2

    Add 2 heads chopped escarole to the bowl and toss thoroughly until the leaves are well coated.

  3. 3

    Top the salad with 1/2 cup shaved Parmesan cheese and 1/2 cup toasted panko breadcrumbs before serving.

Questions

Can I make Escarole Salad dairy-free?

Yes. The dairy in this entry is 1/2 cup Parmesan cheese, shaved. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Escarole Salad gluten-free?

Yes. The gluten in this entry is 1/2 cup panko breadcrumbs, toasted. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Escarole Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Escarole Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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