Wilted Escarole Salad with Kohlrabi, Radish, Lemon, and Parmesan
-
Category
Breakfast
-
Cusine
American
What do you need?
How to make?
Ingredients
1/2 tsp. minced garlic
1/2 tsp. salt
juice of one lemon
1-2 tsp. lemon zest
generous pinch of Sumac
3-4 T olive oil, to taste and depending on how much juice you got from the lemon
1 head escarole, washed, dried, and chopped or torn into pieces
1/2 large kohlrabi, cut into strips to equal 1 cup kohlrabi strips
1/2 cup radishes, trimmed and cut into half-moon shapes
generous amount fresh ground black pepper
2 T coarsely grated fresh parmesan
Directions
Use a mortar and pestle or spoon to mash together the garlic and salt and put in small bowl. Zest lemon and add to salt-garlic mixture, then juice lemon and add the juice. Add Sumac, then whisk in olive oil, starting with two tablespoons, then whisking in a few teaspoons at a time until you think the balance between lemon and oil is just right. Wash escarole, spin dry or dry with paper towels, then chop or tear into bite-sized pieces. Slice kohlrabi and cut into short strips about 1/2 inch wide. Trim ends from radishes, cut in half lengthwise, then slice into half-moon slices. Combine escarole, kohlrabi strips, and radish slices in a bowl, then pour dressing over and toss. Let salad marinate 15-30 minutes. Season generously with fresh ground black pepper, arrange on salad plates and sprinkle 1 T coarsely grated parmesan cheese over each salad. This will keep in the fridge overnight but it will be fairly wilted by the second day. However, I had some leftover and I certainly did eat it!.