Escarole Salad with Artichokes and Preserved Lemon Dressing

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 servings
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2 preserved lemons, rinsed

1/4 cup full-fat yogurt 

1/4 cup finely chopped fresh dill

2 tablespoons Dijon mustard 

2 tablespoons red wine vinegar

1 bunch escarole (about 11 ounces), roughly chopped

One 14-ounce can artichoke hearts in water, drained and cut into quarters 

One 14-ounce can cannellini beans, rinsed and drained 

2 ounces pecorino cheese, shaved with a peeler 

Kosher salt and freshly ground black pepper 


  1. Cut the preserved lemons in half and remove the seeds. Squeeze the juice into a medium bowl. Add the yogurt, dill, mustard and vinegar and mix to combine.
  2. Mix the escarole, artichokes, beans, pecorino and some salt and pepper in a bowl. Add some of the dressing and toss to combine. Serve with the remaining dressing on the side.