Escarole Salad Recipe — The Mom 100

Ingredients

• 3 heads escarole ((pale green inner leaves only (save the larger, darker leaves for sautéing and soups))
• 4 anchovy filets ((drained and coarsely chopped))
• 1 tablespoon minced garlic
• 1 tablespoon Dijon mustard
• 3 tablespoons fresh lemon juice
• ¼ cup finely grated Parmesan cheese
• ½ cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper ((to taste))
• Shaved Parmesan cheese ((to serve; optional))