Frisee and Escarole Salad

(from castro15’s recipe box)

Categories: Salad

Ingredients

  • 8 oz. piece of Pecorino Romano
  • 2 small garlic cloves, thinly sliced
  • 6 tbsp. olive oil
  • 2 tbsp. fresh lemon juice
  • 1/2 lb. frisee (1 bunch), trimmed and leaves separated
  • 1/2 lb. escarole (1 bunch), trimmed and leaves chopped

Directions

  1. Finely grate enough of the cheese to measure 1/2 cup. Mound the garlic and 1/4 tsp salt on a cutting board. Alternating between the flat and sharp sides of a chef’s knife, mash and chop the garlic and salt together to create a paste.

  2. In a large bowl, stir the garlic paste and the grated cheese. Whisk in the oil and lemon juice. Add the greens and toss until coated; season with pepper.

  3. Mound the salad on a platter. Using a vegetable peeler, shave more cheese on top of the salad.

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