Escarole Salad
Mix 13 cup olive oil a strip of lemon zest 8 torn basil leaves and a pinch of salt.
Escarole salad. In a food processor combine lemon zest lemon juice parmigiano reggiano mustard salt and pepper. 14 cup slivered almonds. 14 cup golden raisins. Ingredients 2 cups walnuts divided 12 cup extra virgin olive oil 1 clove garlic smashed 14 cup red wine vinegar 12 teaspoon coarse salt 14 teaspoon ground black pepper 1 head escarole chopped 12 small red onion thinly sliced 3 ounces pecorino romano cheese shaved.
Ingredients loaf country style bread about 8 oz crust removed torn into 1 pieces about 5 cups 7 tablespoons olive oil divided kosher salt and freshly ground black pepper 2 garlic cloves coarsely chopped 12 anchovy fillets packed in oil teaspoon crushed red pepper flakes 2 tablespoons. Blend for 1 minute while motor is running slowly add the olive oil in a large bowl toss the escarole with about of the dressing or enough until well coated for your taste top with extra. Step 1 whisk together the honey whole grain mustard lemon juice and then stream in the olive oil. 12 cup shaved parmesan.
Directions make lemon basil oil.