Ingredients

For the dressing:

  • 2 teaspoons Dijon mustard
  • 2 teaspoons anchovy paste
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/3 cup extra-virgin olive oil
  • Salt and pepper, to taste

For the salad:

  • 1 head escarole, washed, dried and chopped
  • 1/4 small red onion, thinly sliced
  • 1/2 cup mint leaves, roughly chopped or torn
  • 1/2 cup toasted walnuts

Yield

Serves: 4 to 6 servings

Preparation

To make the dressing, in a small bowl whisk together the mustard, anchovy paste, Worcestershire sauce, lemon juice, salt and pepper. Drizzle in the oil and whisk in the Parm; set aside.

Add the escarole to a large bowl, top with the onions, mint and walnuts, and drizzle with some of the dressing. Gently toss everything together and dig in right away!

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