Escarole, Pear, Parmesan, And Basil Leaf Salad Recipe

Name: Escarole, Pear, Parmesan, And Basil Leaf Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 cup hazelnuts, coarsely chopped; Kosher salt; 1 small garlic clove; 2 tablespoons red wine vinegar; 1 tablespoon Dijon mustard; Freshly ground black pepper; 1/2 cup extra-virgin olive oil; 2 heads of escarole (about 2 1/2 pounds), tough outer greens removed, leaves torn into bite-sized pieces; 2 Comice or Anjou pears, preferably red, cored, thinly sliced lengthwise; 1/2 pound Parmesan, shaved; 2 cups (packed) basil leaves, torn into bite-sized pieces; Flaky sea salt

Servings: persons

1 tablespoon olive oil
1 cup hazelnuts, coarsely chopped
Kosher salt
1 small garlic clove
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
Freshly ground black pepper
1/2 cup extra-virgin olive oil
2 heads of escarole (about 2 1/2 pounds), tough outer greens removed, leaves torn into bite-sized pieces
2 Comice or Anjou pears, preferably red, cored, thinly sliced lengthwise
1/2 pound Parmesan, shaved
2 cups (packed) basil leaves, torn into bite-sized pieces
Flaky sea salt

1
Heat 1 Tbsp. olive oil in a small skillet over medium. Add hazelnuts and toast, stirring occasionally, until golden, 2-3 minutes. Season with 1/8 tsp. kosher salt. Remove from heat; set aside.
2
Finely chop garlic clove. Using the side of a chef's knife, mash garlic with 1/4 tsp. kosher salt to form a paste. Whisk garlic paste, vinegar, mustard, and 1/4 tsp. pepper in a medium bowl. Whisk in 1/2 cup extra-virgin olive oil in a slow and steady stream.
3
Place escarole, pears, Parmesan, basil, and about 1/3 of the reserved hazelnuts in a large bowl and drizzle with vinaigrette. Gently toss until salad is evenly dressed; season with sea salt and pepper. Top with remaining hazelnuts.
4
The dressing can be made up to 1 day ahead. Whisk well before using.

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 cup hazelnuts, coarsely chopped, Kosher salt, 1 small garlic clove, and more.

Yes, Escarole, Pear, Parmesan, And Basil Leaf Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Escarole, Pear, Parmesan, And Basil Leaf Salad

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