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Category: Salads

Escarole and parsley salad

Escarole and parsley salad
Genaro Molina / Los Angeles Times

These are good days for the lettuce-obsessed. Salad greens used to be something to dress up -- with smoked salmon, candied nuts, goat cheese, cherry tomatoes. A salad would no sooner be seen without some kind of recherche ingredient tossed ... Read more

Total time: 20 minutes | Serves 4
Note: From Brooke Williamson at Beechwood.
  • Juice of two lemons ( 1/4 cup)
  • 1 tablespoon sugar
  • 1 small shallot, minced (about 1 1/2 tablespoons)
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 8 thin slices Parma prosciutto ( 1/4 pound)
  • 1 head escarole, washed and chopped into 1-inch pieces (8 cups chopped)
  • 1 cup Italian parsley leaves (1 small bunch), washed and dried well
  • 8 ounces burrata cheese

Step 1In a medium mixing bowl, whisk the lemon juice, sugar, shallot and oil, and season with salt and pepper.

Step 2Line the bottoms of four plates with two slices of prosciutto each (or line one large serving platter with all of the prosciutto). Toss the escarole and parsley in the lemon vinaigrette and pile the greens on top of the prosciutto.

Step 3Sprinkle the cheese with additional salt, pull it into bite-size mounds with your fingers and place them around the greens and serve.

Each serving:
323 calories; 20 grams protein; 11 grams carbohydrates; 4 grams fiber; 23 grams fat; 10 grams saturated fat; 70 mg. cholesterol; 647 mg.sodium.
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