Escarole Salad with Roasted Meyer Lemon Vinaigrette Recipe | Valerie Bertinelli
This Escarole Salad with Roasted Meyer Lemon Vinaigrette recipe is tender, juicy, and full of bold flavor. A weeknight dinner the whole family will love.
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Cooking tools:
- Cast iron skillet
- Peeler
- Serving platter
- Baking sheet
- Mixing bowl
- Whisk
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Refrigerator
Ingredients
- 2 teaspoons plus 2 tablespoons extra-virgin olive oil
- 1 tablespoon plus 1 teaspoon honey
- 2 Meyer lemons, halved crosswise
- 1 tablespoon Dijon mustard
- Kosher salt
- freshly ground black pepper
- 8 ounces cherry tomatoes
- 1 head escarole, cut into 1-inch pieces
- 1 head Treviso radicchio, halved lengthwise and thinly sliced
- 1/2 cup roughly chopped Marcona almonds
- 1/4 cup torn fresh basil leaves
- 1/4 cup torn fresh mint leaves
- Parmesan, for garnish
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