The Salad That Rocks My World Recipe All Recipes | Dessert Recipes | Breakfast Recipes |Appetizer Recipes
199,627 plays
Watch on YouTube | You're Watching Episode: 954
More Laura in the Kitchen Recipes:
Baked Pumpkin Donuts Recipe
Almond Apple Pinwheels Recipe
Pumpkin Pie Mousse Shots Recipe
Grilled BBQ Chicken Recipe
Peppers and Egg Sandwiches Recipe
Cauliflower Gratin Recipe

The Salad That Rocks My World

Serves 4 to 6

Prep time: 15 mins

For the Dressing:
2 tsp Dijon Mustard
2 tsp of Anchovy Paste
1 Tbsp of Lemon Juice
1 Tsp of Worcestershire Sauce
1/2 cup of Freshly Grated Parmiggiano Reggiano
1/3 cup of Extra Virgin Olive Oil
Salt and Pepper, to taste

For the remaining salad:
1 Head of Escarole, washed, dried and chopped
1/4 of a Small Red Onion, thinly Sliced
1/2 cup of Mint Leaves, roughly chopped or torn
1/2 cup of Toasted Walnuts


1) To make the dressing, in a small bowl whisk together the mustard, anchovy paste, worcesteshire sauce, lemon juice, salt and pepper, drizzle in the oil, and whisk in the parm, set aside.

2) Add the escarole to a large bowl, top with the onions, mint and walnuts and drizzle over some of the dressing. Gently toss everything together and dig in right away!

Recipe By: Laura Vitale