Categories: Salad

Ingredients

• 8 anchovy fillets
• 6 garlic cloves
• 1 tsp lemon zest plus 6 tbsp. juice (2 lemons)
• 1 cup olive oil
• 2 cups coarsely grated Parmesan
• 2 large heads escarole, torn
• 8 radishes, thinly sliced

Directions

1. Place the anchovies in a food processor. With the machine running, add the garlic; process until finely chopped. With the machine running, add the lemon juice, then the olive oil and puree until smooth. Stop to scrape down the sides of the bowl, if needed. Transfer to a small bowl. Stir in the cheese and lemon zest. Season the dressing with pepper.

2. Divide the escarole and dressing between 2 large bowls; season. Toss the salad until coated. Top with the radishes.

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