Escarole Salad with Artichokes and Preserved Lemon Dressing
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 297
- Total Fat
- 14
- Saturated Fat
- 3
- Carbohydrates
- 35
- Dietary Fiber
- 12
- Sugar
- 3
- Protein
- 16
- Cholesterol
- 17
- Sodium
- 818
- Total: 10 min
- Active: 10 min
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.