Winter Escarole, Pear & Walnut Salad with Creamy Sumac Dressing
By ltrodrigu
This salad’s creamy, yogurt-based dressing is flavored with a bit of lemon juice and finely ground sumac, which together create a tangy flavor reminiscent of buttermilk. The same dressing is also excellent on a summer salad of butter lettuce, peaches and fresh herbs.
Ingredients
- DRESSING:
- 1/2 cup plain yogurt
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon ground sumac
- 1/2 teaspoon salt
- SALAD:
- 1 large head of escarole (about 1-pound), cut into 3-inch pieces
- 2 firm pears, such as Anjou, cut into 1/4-inch-thick slices
- 4 ounces Parmesan, shaved into thin slices with a vegetable peeler
- 3/4 cup walnut halves
Details
Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from wsj.com
Preparation
Step 1
Dressing:
Combine yogurt, oil, lemon juice, sumac and salt in a jar and shake vigorously.
Salad:
In a bowl, toss escarole, pears, and Parmesan with 3/4 cup of dressing until everything is well-coated. Taste and add more dressing if desired. Top with walnuts and serve.
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