A good salad doesn’t have to be anything more than some fresh greens with a flavorful vinaigrette. I love serving hearty escarole, my favorite winter green, because it can stand up to a powerful dressing, like this lemon vinaigrette, and doesn’t quickly wilt. This cold weather salad pairs with just about anything from seafood to a pizza or pasta dinner.
Lemons vary in size so add more olive oil if the vinaigrette is too acidic. Zest the lemon BEFORE you juice it. Substitute any grated pecorino for the Parmigiano-Reggiano or Parmesan cheese.
Escarole with Lemon Vinaigrette
1 small head escarole (about 6 ounces), trimmed, washed and torn into pieces
zest and juice of 1 lemon
Freshly ground black pepper
3 to 4 tablespoons extra virgin olive oil
3 tablespoons grated Parmigiano-Reggiano or Pecorino Romano cheese, plus additional for serving
1 baguette, torn into 4 pieces
Place escarole in a shallow serving bowl.
Combine lemon zest and juice in a small bowl and season with a little salt and pepper. Slowly whisk in 3 tablespoons olive oil, then add the Parmesan cheese. Taste for seasoning and adjust as you see fit. Whisk in additional tablespoon of olive oil if vinaigrette is too acidic.
Add half of the viniagrette to the escarole and toss. Taste salad and add more vinaigrette, as needed, to nicely coat the escarole but not soak it.
Sprinkle salad with additional cheese, if you’d like, and serve with bread.