Escarole, Pear, Parmesan and Basil Leaf Salad - The Conservation Foundation

Name: Escarole, Pear, Parmesan and Basil Leaf Salad - The Conservation Foundation
Ingredients: 1 tablespoon olive oil; 1 cup hazelnuts, coarsely chopped; Kosher Salt; 1 small garlic clove; 2 tablespoons red wine vinegar; 1 tablespoon Dijon mustard; Freshly ground black pepper; 1/2 cup extra-virgin olive oil; 2 heads escarole (around 2.5 lbs), tough outer leaves removed, leaves torn into bite sized pieces; 2 Comice or Anjou pears, preferably red, cored & thinly sliced lengthwise; 1/2 lb Parmesan, shaved; 2 cups (packed) basil leaves, torn into bite-sized pieces; flaky sea salt

theconservationfoundation.org

Recipe courtesy of Mindy Fox at Epicurious https://www.epicurious.com/recipes/food/views/escarole-pear-parmesan-and-basil-leaf-salad-56390156 Ingredients: ~1 tablespoon olive oil ~1 cup hazelnuts,...

View full recipe on theconservationfoundation.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at theconservationfoundation.org.

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Ingredients

1 tablespoon olive oil
1 cup hazelnuts, coarsely chopped
Kosher Salt
1 small garlic clove
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
Freshly ground black pepper
1/2 cup extra-virgin olive oil
2 heads escarole (around 2.5 lbs), tough outer leaves removed, leaves torn into bite sized pieces
2 Comice or Anjou pears, preferably red, cored & thinly sliced lengthwise
1/2 lb Parmesan, shaved
2 cups (packed) basil leaves, torn into bite-sized pieces
flaky sea salt