Escarole Salad with Preserved Lemon Vinaigrette
This crisp and refreshing salad is an ideal companion to the rich, hearty dishes on your holiday table. Finely chopped preserved lemon brings a burst of brightness, while roasted almonds and goat cheese create a delightful balance of crunch and creaminess in every bite.
Ingredients
- 21/2 Tbsp olive oil
- 11/2 Tbsp fresh lemon juice
- Kosher salt and pepper
- 3/4 tsp. honey
- Rind from 1/4 preserved lemon, pulp scraped and discarded, finely chopped (about 1 heaping tbsp.)
- 1 medium head escarole (about 11/2 lb.), leaves torn
- 1/4 c. sliced chives
- 1/4 c. roasted salted almonds, roughly chopped
- 4 oz. fresh goat cheese, crumbled
Instructions
- In large bowl, whisk together oil, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and honey; stir in preserved lemon rind. Add escarole, chives, and almonds and toss to combine. Arrange on large platter and top with goat cheese.
Nutrition
Calories: 235kcal
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