Escarole Salad with Artichokes and Preserved Lemon Dressing
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 servings
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 servings
Ingredients
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
Directions
- 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.
- 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.
