This is barely a recipe, really just a list of ingredients for salad, but I wanted to point out to other members that escarole is delicious uncooked. It’s a good alternative to the more usual soups and braised greens preparations you see, especially on these impossibly hot July days. The inner leaves are better for this purpose, not quite as bitter as the outer ones.
Escarole Salad with Avocado and Parmesan from Orangette
1 head escarole, inner leaves only, cleaned thoroughly and spun dry
½ firm-ripe avocado, in thin slices
A hunk of Parmigiano Reggiano, shaved into strips with a vegetable peeler
Crunchy sea salt, such as Maldon or fleur de sel
For the dressing:
1 Tbsp. Dijon mustard, preferably Grey Poupon
3 Tbsp. champagne vinegar
½ tsp. fine sea salt
5 Tbsp. olive oil
Whisk together the dressing and toss with other ingredients. Serves 2 for a light lunch.
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