Escarole Salad | Constant Cookbook

Ingredients

• 1 small shallot, finely chopped
• 1 anchovy fillet packed in oil, chopped
• 3 olive oil
• 1 Sherry vinegar
• 1/4 Dijon mustard
• 1/4 kosher salt
• Pinch of freshly ground black pepper
• 1 head escarole, leaves torn (about 8 cups)
• 1 chopped toasted almonds
• Whisk shallot, anchovy, oil, vinegar, mustard, salt, and pepper in a large bowl. Add escarole and toss to coat. Garnish with almonds.