Seriously Italian: Escarole And Walnut Salad With Anchovy Dressing Recipe

• 1 medium head of fresh escarole
• 1 cup toasted walnut pieces, roughly chopped
• Anchovy-Lemon Dressing (
• )
• Salt and pepper to taste
• 2 ounces firm, aged goat cheese, grated
• 1 clove of garlic, minced
• 2 or 3 salted anchovies, rinsed, filleted and finely chopped
• Salt and freshly ground pepper to taste
• Freshly squeezed juice of 1 medium lemon
• 1/2 cup extra virgin olive oil

1. Trim away the tough outer leaves of the escarole, pull apart the remaining leaves and thoroughly wash them in plenty of cold water, patting them dry with paper towels or spinning them in a salad spinner. Cut or tear the leaves into 1-1/2 inch pieces and place them in a large salad bowl with the walnuts. Pour over enough of the dressing to coat everything well, seasoning the salad with additional salt and pepper to taste. Add 3/4 of the grated goat cheese and toss well. Arrange on a platter, distributing the rest of the goat cheese over the top of the salad.
2. In a medium bowl, combine the garlic, anchovy, salt, pepper and lemon juice. Whisk in the olive oil. Adjust the flavor with additional salt and pepper as needed.

head of fresh escarole, toasted walnut pieces, anchovylemon dressing, salt, goat cheese, clove of garlic, anchovies, salt, freshly squeezed juice, extra virgin olive oil

Taken from www.seriouseats.com/recipes/2009/09/seriously-italian-escarole-and-walnut-salad-with-anchovy-dressing-recipe.html (may not work)