Escarole Pear Parmesan and Basil Leaf Salad
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
Instructions
Escarole, Pear, Parmesan, and Basil Leaf Salad serves 10 original recipe by Epicurious.
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