Escarole, Pear, Parmesan, and Basil Leaf Salad

salad side low carb low fat vegetarian kid-friendly quick & easy low cal basil healthy escarole sugar conscious pescatarian wheat/gluten-free peanut free soy free no sugar added kosher small plates

Mindy Fox

8–10 servings

Source

Ingredients

1 tablespoon olive oil

1 cup hazelnuts, coarsely chopped

Kosher salt

1 small garlic clove

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

Freshly ground black pepper

1/2 cup extra-virgin olive oil

2 heads of escarole (about 2 1/2 pounds), tough outer greens removed, leaves torn into bite-sized pieces

2 Comice or Anjou pears, preferably red, cored, thinly sliced lengthwise

1/2 pound Parmesan, shaved

2 cups (packed) basil leaves, torn into bite-sized pieces

Flaky sea salt

Method

Heat 1 Tbsp. olive oil in a small skillet over medium. Add hazelnuts and toast, stirring occasionally, until golden, 2–3 minutes. Season with 1/8 tsp. kosher salt. Remove from heat; set aside.

Finely chop garlic clove. Using the side of a chef's knife, mash garlic with 1/4 tsp. kosher salt to form a paste. Whisk garlic paste, vinegar, mustard, and 1/4 tsp. pepper in a medium bowl. Whisk in 1/2 cup extra-virgin olive oil in a slow and steady stream.

Place escarole, pears, Parmesan, basil, and about 1/3 of the reserved hazelnuts in a large bowl and drizzle with vinaigrette. Gently toss until salad is evenly dressed; season with sea salt and pepper. Top with remaining hazelnuts.

The dressing can be made up to 1 day ahead. Whisk well before using.