What an easy and delicious salad with a great bitter green. How lucky are we to get all this great produce.
Escarole, Pear, Parmesan and Basil Leaf Salad with Hazelnuts
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.
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.
Enjoy for a dinner side salad or add grilled chicken or fish for a main.