Bitter, Leafy Salad

• 1
  large head escarole, romaine or chicories like radicchio (if you don’t mind the bitterness), torn into large pieces
• 1 1/2cup
  parsley
• ¾cup
  finely chopped chives
• ¼cup
  tarragon or dill (optional)
• 3tbsp
  whole grain mustard
• 2tbsp
  fresh lemon juice or white wine vinegar, plus more
• KOSHER SALT, FRESHLY GROUND BLACK PEPPER
• OLIVE OIL, FOR DRIZZLING

Instructions

1. 1
   Toss escarole, parsley, chives and tarragon together in a large bowl.
2. 2
   To serve, whisk mustard and lemon juice together in a small bowl and season with salt and lots of black pepper. Spoon over lettuces and herbs, tossing to combine. Drizzle with olive oil and another seasoning of salt, pepper and more lemon juice if it needs.
3. 3
   DO AHEAD: The lettuces and herbs can be combined in advance— just keep them either refrigerated or in a large bowl covered with a damp paper towel to prevent leaves from drying out.
4. 4
   LEFTOVERS: I don’t love leftover salad, but honestly since this one is made of escarole, you *could* save it to wilt and eat with fried eggs the next day, or wilt into your turkey soup (you’re making turkey soup, right?)

Comments

Log in to leave a comment.

No comments yet.