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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
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