Escarole Salad with Preserved Lemon Vinaigrette is a refreshing mix of slightly bitter greens paired with a tangy, citrus-packed dressing. The preserved lemon adds depth and brightness, while the crisp texture of escarole makes this salad a standout side dish. It’s simple, elegant, and full of Mediterranean flavors.
1. Serving Quantity
Serves 4
2. Preparation Time
Preparation: 15 minutes
Total Time: 15 minutes
3. Ingredients
For the salad:
- 1 large head escarole, washed and torn into bite-size pieces
- 1/2 cup shaved Parmesan cheese
- 1/3 cup toasted almonds or walnuts
- 1 small shallot, thinly sliced
For the vinaigrette:
- 1 preserved lemon (rind only, finely chopped)
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
- 1/2 teaspoon honey (optional, for balance)
- Salt and black pepper to taste
4. Instructions
- In a small bowl, whisk together preserved lemon, lemon juice, mustard, olive oil, and honey until smooth. Season with salt and pepper.
- In a large salad bowl, combine escarole, Parmesan, nuts, and shallot.
- Drizzle dressing over the salad and toss gently to coat.
- Serve immediately, topped with a few extra shavings of Parmesan.
5. Nutrition (per serving, approx.)
Calories: 180
Carbohydrates: 7g
Sugar: 2g
Fat: 15g
Protein: 5g
6. Tips
- For extra flavor, add sliced olives or capers.
- Pair this salad with roasted chicken or grilled fish for a light meal.
- If you can’t find preserved lemon, substitute with finely grated lemon zest and a pinch of salt.
- Add avocado or cucumber for more texture.
- Serve chilled for a refreshing bite on warmer days.
This Escarole Salad with Preserved Lemon Vinaigrette balances fresh greens and bold citrus for a dish that feels both light and full of character.
