Parmesan Meyer Lemon Escarole Salad
 
Prep time
Total time
 
Author:
Serves: 4 to 6 portions
Ingredients
  • Grated zest of 3 Meyer lemons
  • ⅓ cup fresh Meyer lemon juice (about 3-4 lemons)
  • 1 cup Parmigiano-Reggiano coarsely grated
  • 1 tbsp. Dijon mustard
  • ¼ tsp. kosher salt, or more to taste
  • ½ tsp. freshly cracked black pepper, or more to taste
  • ½ cup olive oil
  • 16 cups escarole, washed, dried, and torn into rough pieces
Instructions
  1. Put lemon zest, lemon juice, ½ cup of Parmigiano-Reggiano, Dijon mustard, salt and pepper in a food processor or in a blender.
  2. Blend about 1 minute.
  3. With the motor still running, slowly add the olive oil.
  4. In a big salad bowl, toss escarole with about ⅔ of the dressing. Taste and add more dressing if needed.
  5. Sprinkle remaining cheese on top.
  6. Season again if needed with salt and pepper.
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/parmesan-meyer-lemon-escarole-salad/