What an easy and delicious salad with a great bitter green. How lucky are we to get all this great produce.
This recipe as a wonderful way to use the escarole in our share. I loved it! The original recipe was published in Epicurious Magazine, contributed by Mindy Fox. Of course you can use any pear. I loved the crunch from the hazelnuts.
| Prep Time | 30 minutes |
| Servings |
servings
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Ingredients
- 1 tbsp good olive oil extra virgin
- 1/2 cup hazelnuts coarsely chopped
- Celtic Kosher Sea Salt to taste
- 1 small garlic clove finely minced
- 1 tbsp red wine vinegar
- 1 tbsp dijon mustard
- freshley ground black pepper to taste
- 1/4 cup good olive oil extra virgin
- 1 head escarole torn into bite size pieces
- 1 pear cored and sliced lengthwise
- 1/4 lb parmesan shaved
- 1 cup basil leaves torn into bite size pieces
- Malden Flaky sea salt to taste
Ingredients
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Instructions
- Step One : Heat 1 Tbsp. olive oil in a small skillet over medium. Add hazelnuts and toast, stirring occasionally, until golden, 2–3 minutes. Season with 1/8 tsp. kosher salt. Remove from heat; set aside.
- Step 2: Finely chop garlic clove. Using the side of a chef's knife, mash garlic with 1/4 tsp. kosher salt and a few drops of olive oil to form a paste. Whisk garlic paste, vinegar, mustard, and tsp. pepper in a medium bowl. Whisk in 1/4 cup extra-virgin olive oil in a slow and steady stream.
- Step 3: Place escarole, pears, Parmesan, basil, and about 1/3 of the reserved hazelnuts in a large bowl and drizzle with vinaigrette. Gently toss until salad is evenly dressed; season with sea salt and pepper. Top with remaining hazelnuts.
- Do Ahead: The dressing can be made up to 1 day ahead. Whisk well before using.
Recipe Notes
Enjoy for a dinner side salad or add grilled chicken or fish for a main.
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