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Escarole Salad


Escarole Salad Recipe

Ingredients:
  • 1 small shallot, finely chopped
  • 1 anchovy fillet packed in oil, chopped
  • 3 tablespoons olive oil
  • 1 tablespoon Sherry vinegar
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • Pinch of freshly ground black pepper
  • 1 head escarole, leaves torn (about 8 cups)
  • 1 tablespoon chopped toasted almonds
Directions:
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