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

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.