Escarole Salad with Marcona Almonds and Lemon Dressing

Recipe courtesy of Amy Stevenson for Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Amy Stevenson for Food Network Kitchen

From: Food Network Magazine

Watch how to make this recipe.

Escarole Salad with Marcona Almonds and Lemon Dressing

Name: Escarole Salad with Marcona Almonds and Lemon Dressing
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 to 8 servings
Ingredients: 2 tablespoons fresh lemon juice; 1 tablespoon finely chopped preserved lemon rind; 1 tablespoon honey; Freshly ground pepper; 1/4 cup extra-virgin olive oil; 2 medium heads escarole, tough leaves removed, inner leaves torn into bite-size pieces; 1/2 cup chopped salted Marcona almonds; Kosher salt; 3 ounces Garrotxa (Spanish goat’s milk cheese) or manchego, rind removed

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 6 to 8 servings

This escarole salad looks like it’s straight off a restaurant menu but comes together with very little effort at home. Crisp, gently bitter escarole is balanced by a bright preserved‑lemon dressing and the salty, slight funk of the Spanish goat cheese, Garrotxa. Buttery Marcona almonds add crunch and richness, bringing it all together. It’s an elegant, easy side that works beautifully with fish or seafood, pasta, roast chicken or pork.