Escarole Salad

By lorik

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Ingredients

WHISK:
Makes 4 servings
Total time: 15 minutes
3 Tbsp. fresh lemon juice
1 Tbsp. extra-virgin olive oil
1 tsp. minced fresh garlic
1/2 tsp. Dijon mustard
TOSS:
6 cups sliced escarole (about 1 head)
3/4 cup packed fresh basil
Shaved Pecorino Romano

Details

Adapted from cuisineathome.com

Preparation

Step 1

Whisk together lemon juice, oil, garlic, and Dijon for the vinaigrette. Toss escarole and basil with vinaigrette; season with salt and pepper. Garnish salad with Pecorino Romano.

Per serving: 50 cal; 4g total fat (1g sat); 0mg chol; 25mg sodium; 4g carb; 3g fiber; 1g protein