Escarole Caesar With Sardines and Hazelnuts Recipe | Samsung Food App

Ingredients

• 1/2 cup blanched hazelnuts
• 1 3.75-oz. can sardines, drained
• 1 garlic clove, finely grated
• 2 Tbsp. fresh lemon juice
• 1 tsp. Dijon mustard
• 1/2 tsp. freshly ground black pepper, plus more
• 1 1/2 oz. Piave cheese or Parmesan, divided
• 1/2 cup mayonnaise
• 2 Tbsp. extra-virgin olive oil
• Kosher salt
• 1 large head or 2 small heads of escarole (about 1½ lb.), wilted outer leaves removed, inner leaves torn into large pieces
• Lemon wedges (for serving)