Parmesan Meyer Lemon Escarole Salad
- 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
- Put lemon zest, lemon juice, ½ cup of Parmigiano-Reggiano, Dijon mustard, salt and pepper in a food processor or in a blender.
- Blend about 1 minute.
- With the motor still running, slowly add the olive oil.
- In a big salad bowl, toss escarole with about ⅔ of the dressing. Taste and add more dressing if needed.
- Sprinkle remaining cheese on top.
- Season again if needed with salt and pepper.
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/parmesan-meyer-lemon-escarole-salad/
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