Recipe courtesy of Molly Yeh

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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  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.

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