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–+ servings

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.
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Total Time 15 minutes
Course Starters
Cuisine Mediterranean
Servings 4 Yield
Calories 235 kcal

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
Keyword Escarole Salad with Preserved Lemon Vinaigrette
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