Ingredients
- 1 medium head of fresh escarole
- 1 cup toasted walnut pieces, roughly chopped
- Anchovy-Lemon Dressing (recipe below)
- Salt and pepper to taste
- 2 ounces firm, aged goat cheese, grated
- 1 clove of garlic, minced
- 2 or 3 salted anchovies, rinsed, filleted and finely chopped
- Salt and freshly ground pepper to taste
- Freshly squeezed juice of 1 medium lemon
- 1/2 cup extra virgin olive oil
Description
Serious Eats
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