The Salad That Rocks My World

by Laura Vitale 11:07 AM, April 7, 2017

Aired August 21, 2017

Serves 4 to 6 servings

For the dressing:
2 teaspoons Dijon mustard
2 teaspoons anchovy paste
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 cup freshly grated Parmigiano-Reggiano
1/3 cup extra-virgin olive oil
Salt and pepper, to taste

1 head escarole, washed, dried and chopped
1/4 small red onion, thinly sliced
1/2 cup mint leaves, roughly chopped or torn
1/2 cup toasted walnuts


To make the dressing, in a small bowl whisk together the mustard, anchovy paste, Worcestershire sauce, lemon juice, salt and pepper. Drizzle in the oil and whisk in the Parm; set aside.

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


Make-Ahead Salad Dressing

Muffaletta Salad

Jeanette’s Potato Salad Salad