Escarole, Pear, Parmesan, And Basil Leaf Salad
Serves: 3
Destiney Bartoletti
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
41
Sourness
36
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1 tbsp
Olive Oil1 small
Garlic (clove)2 tbsps
Red Wine Vinegar1 tbsp
Dijon Mustard1 cup
Extra-Virgin Olive Oil450 g
Parmesan (shaved)Directions:
1
Heat 1 Tbsp
2
Olive oil in a small skillet over medium
3
Add hazelnuts and toast, stirring occasionally, until golden, 2–3 minutes
4
Season with 1/8 tsp
5
Kosher salt
6
Remove from heat; set aside
7
Finely chop garlic clove
8
Using the side of a chef's knife, mash garlic with 1/4 tsp
9
Kosher salt to form a paste
10
Whisk garlic paste, vinegar, mustard, and 1/4 tsp
11
Pepper in a medium bowl
12
Whisk in 1/2 cup extra-virgin olive oil in a slow and steady stream
13
Place escarole, pears, Parmesan, basil, and about 1/3 of the reserved hazelnuts in a large bowl and drizzle with vinaigrette
14
Gently toss until salad is evenly dressed; season with sea salt and pepper
15
Top with remaining hazelnuts
16
Heat 1 Tbsp
17
Olive oil in a small skillet over medium
18
Add hazelnuts and toast, stirring occasionally, until golden, 2–3 minutes
19
Season with 1/8 tsp
20
Kosher salt
21
Remove from heat; set aside
22
Finely chop garlic clove
23
Using the side of a chef's knife, mash garlic with 1/4 tsp
24
Kosher salt to form a paste
25
Whisk garlic paste, vinegar, mustard, and 1/4 tsp
26
Pepper in a medium bowl
27
Whisk in 1/2 cup extra-virgin olive oil in a slow and steady stream
28
Place escarole, pears, Parmesan, basil, and about 1/3 of the reserved hazelnuts in a large bowl and drizzle with vinaigrette
29
Gently toss until salad is evenly dressed; season with sea salt and pepper
30
Top with remaining hazelnuts
31
Do Ahead The dressing can be made up to 1 day ahead
32
Whisk well before using
33
The dressing can be made up to 1 day ahead
34
Whisk well before using