The Salad That Rocks My World - Laura Vitale - Laura in the Kitchen Episode 954

Wash and dry the escarole thoroughly using a salad spinner to ensure it is not wet before dressing.

Make the dressing by combining anchovy paste, Dijon mustard, and lemon juice (about 2 tablespoons) in a bowl.

Add a small amount of black pepper and a touch of salt to the dressing mixture.

Drizzle in extra-virgin olive oil while mixing the dressing to combine all ingredients.

Grate about a quarter cup of parmesan cheese and mix it into the dressing.

Taste the dressing using a piece of escarole to check the flavor.

Tear the mint leaves into small pieces and add them to the salad.

Slice the red onion thinly and add it to the salad.

Add whole walnuts to the salad without chopping them.

Pour the dressing over the salad and lightly toss to combine without bruising the escarole.

Equipment Needed

Dietary

Allergens