Name: Escarole, Pear, Parmesan, and Basil Leaf Salad
Cook time: 25 minutes
Total time: 25 minutes
Yield: 8–10 servings
Ingredients: 1 tablespoon olive oil; 1 cup hazelnuts, coarsely chopped; Kosher salt; 1 small garlic clove; 2 tablespoons red wine vinegar; 1 tablespoon Dijon mustard; Freshly ground black pepper; 1/2 cup extra-virgin olive oil; 2 heads of escarole (about 2 1/2 pounds), tough outer greens removed, leaves torn into bite-sized pieces; 2 Comice or Anjou pears, preferably red, cored, thinly sliced lengthwise; 1/2 pound Parmesan, shaved; 2 cups (packed) basil leaves, torn into bite-sized pieces; Flaky sea salt

Escarole Pear Parmesan and Basil Leaf Salad

Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Michelle Gatton

Fresh basil and pears team up to offer a winning combination of delicate fruit and herbal notes to this bright, crisp salad.

Recipe information

Total Time
25 minutes
Yield
8–10 servings

Ingredients

1 tablespoon olive oil

1 cup hazelnuts, coarsely chopped

Kosher salt

1 small garlic clove

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

Freshly ground black pepper

1/2 cup extra-virgin olive oil

2 heads of escarole (about 2 1/2 pounds), tough outer greens removed, leaves torn into bite-sized pieces

2 Comice or Anjou pears, preferably red, cored, thinly sliced lengthwise

1/2 pound Parmesan, shaved

2 cups (packed) basil leaves, torn into bite-sized pieces

Flaky sea salt

Preparation

Step 1
Heat 1 Tbsp. olive oil in a small skillet over medium. Add hazelnuts and toast, stirring occasionally, until golden, 2–3 minutes. Season with 1/8 tsp. kosher salt. Remove from heat; set aside.
Step 2
Finely chop garlic clove. Using the side of a chef's knife, mash garlic with 1/4 tsp. kosher salt to form a paste. Whisk garlic paste, vinegar, mustard, and 1/4 tsp. pepper in a medium bowl. Whisk in 1/2 cup extra-virgin olive oil in a slow and steady stream.
Step 3
Place escarole, pears, Parmesan, basil, and about 1/3 of the reserved hazelnuts in a large bowl and drizzle with vinaigrette. Gently toss until salad is evenly dressed; season with sea salt and pepper. Top with remaining hazelnuts.
Do Ahead
Step 4
The dressing can be made up to 1 day ahead. Whisk well before using.