Escarole, Pear, Parmesan, and Basil Leaf Salad
A sophisticated salad combining crisp escarole leaves with sweet pears, toasted hazelnuts, shaved Parmesan, and fresh basil. Dressed in a red wine vinaigrette, this salad offers a perfect balance of flavors and textures.
Ingredients
- •1 tablespoon olive oil
- •1 cup hazelnuts, coarsely chopped
- •¼ teaspoon Kosher salt
- •1 clove garlic
- •2 tablespoons red wine vinegar
- •1 tablespoon Dijon mustard
- •¼ teaspoon Freshly ground black pepper
- •½ cup extra-virgin olive oil
- •2 heads escarole
- •2 whole Comice or Anjou pears
- •½ pound Parmesan
- •2 cups basil leaves
- •¼ teaspoon Flaky sea salt
Cooking Instructions
- 1.
Heat 1 Tbsp. olive oil in a small skillet over medium. Add hazelnuts and toast, stirring occasionally, until golden, 2-3 minutes. Season with 1/8 tsp. kosher salt. Remove from heat; set aside.
3 min
- 2.
Finely chop garlic clove. Using the side of a chef's knife, mash garlic with 1/4 tsp. kosher salt to form a paste. Whisk garlic paste, vinegar, mustard, and 1/4 tsp. pepper in a medium bowl. Whisk in 1/2 cup extra-virgin olive oil in a slow and steady stream.
5 min
- 3.
Place escarole, pears, Parmesan, basil, and about 1/3 of the reserved hazelnuts in a large bowl and drizzle with vinaigrette. Gently toss until salad is evenly dressed; season with sea salt and pepper. Top with remaining hazelnuts.
5 min
- 4.
The dressing can be made up to 1 day ahead. Whisk well before using.
