Escarole, Pear, Parmesan and Basil Leaf Salad

Recipe courtesy of Mindy Fox at Epicurious



~1 tablespoon olive oil

~1 cup hazelnuts, coarsely chopped

~Kosher Salt

~1 small garlic clove

~2 tablespoons red wine vinegar

~1 tablespoon Dijon mustard

~Freshly ground black pepper

~1/2 cup extra-virgin olive oil

~2 heads escarole (around 2.5 lbs), tough outer leaves removed, leaves torn into bite sized pieces

~2 Comice or Anjou pears, preferably red, cored & thinly sliced lengthwise

~1/2 lb Parmesan, shaved

~2 cups (packed) basil leaves, torn into bite-sized pieces

~flaky sea salt



-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.

-Finely chop garlic clove. Using the side of a chef’s knife, mash garlic with 1/4 tsp. kosher salt to form a paste. Whisk garlic paste, vinegar, mustard, and 1/4 tsp. pepper in a medium bowl. Whisk in 1/2 cup extra-virgin olive oil in a slow and steady stream.

-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.

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