Escarole Salad

Name: Escarole Salad
Ingredients: 1/2 cup grated pecorino; 1/2 cup toasted hazelnuts; 2 Tbsp freshly chopped parsley leaves; 1 head escarole, washed, spun dry, cut into bite-size pieces; High-quality extra-virgin olive oil; Pickled red onions; Pickling liquid from pickled red onions; Salt, to taste

8 ingredients•4 steps

Anne Burrell, Secrets of a Restaurant Chef

Ingredients

- 1/2 cup grated pecorino
- 1/2 cup toasted hazelnuts
- 2 Tbsp freshly chopped parsley leaves
- 1 head escarole, washed, spun dry, cut into bite-size pieces
- High-quality extra-virgin olive oil
- Pickled red onions 
- Pickling liquid from pickled red onions
- Salt, to taste

Instructions

1
Combine the pecorino, hazelnuts, and parsley in a food processor and pulse until coarsely chopped.
2
Toss together the escarole, hazelnut mixture, and some of the pickled red onions.
3
Dress with some of the pickling liquid and olive oil.
4
Season with salt to taste.