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- 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:View on Bon Appetit
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