Escarole and endive salad
1 medium clove(s), or more to taste
Fresh lemon juice
3 Tbsp, or less to taste
½ cup(s), fresh, minced
6 cup(s), washed well, drained, torn into bite-size pieces
3 cup(s), thinly sliced (about 2 1/2 large bunches)
- To make dressing, place salt in a small bowl. Crush garlic into salt with the back of a spoon until garlic has broken into small pieces. Add pepper, mustard, lemon juice and oil; whisk to combine. Add parsley; whisk again. (Or you can make the dressing in a mini food processor if you prefer. If the dressing is too thick, thin it out with a little water.)
- Place escarole and endive in a serving bowl; gently toss with dressing and serve.
- Yields about 2 cups per serving.