Beans and Greens Salad
- 1 teaspoon zest, plus 1 lemon, juiced
- 1 small clove garlic, minced or grated
- 2 teaspoons Dijon mustard
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- Pinch freshly grated nutmeg
- 1 large or 2 small heads escarole, cleaned and dried, roughly chopped
- 1 (15-ounce) can cannellini beans, rinsed and drained
Combine lemon zest, lemon juice, garlic, mustard, olive oil, salt, pepper and a pinch of nutmeg. Toss with greens and beans and serve.
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