Escarole Salad with Radish & Spring Onion

This salad is packed with bold flavor, drizzled with a Parmesan-Dijon dressing.

Ingredients:
½ head escarole, tip and tail trimmed, sliced lengthwise and then thinly sliced crosswise
1 head radicchio, thinly sliced
½ cup thinly sliced radish
1 spring onion, ends trimmed and very finely sliced
Juice of 1 lemon
½ teaspoon Dijon mustard
¼ cup grated Parmesan cheese, plus more for garnish
½ cup olive oil
Fresh ground pepper

Method:
1. Combine the escarole and radicchio in a large salad bowl. Toss in sliced radish and onion.

2. In a jar with a tight-fitting lid, combine the lemon juice, mustard, grated Parmesan cheese, olive oil, and black pepper. Shake well to combine. Pour over the salad and toss.

3. Grate more Parmesan on top and serve.

Variation: Excellent topped with grilled bread croutons for extra texture and crunch.

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