Escarole, Pear, Parmesan, and Basil Leaf Salad

From the kitchen of Carly

Tender escarole meets sweet pear slices in a salad that's both light and satisfying. Toasted hazelnuts add crunch, fresh basil brings brightness, and a garlicky Dijon vinaigrette ties it all together. Parmesan shavings finish the plate with savory depth.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 tablespoon olive oil
  • 11 cup hazelnuts, coarsely chopped
  • 1Kosher salt
  • 11 small garlic clove
  • 12 tablespoons red wine vinegar
  • 11 tablespoon Dijon mustard
  • 1Freshly ground black pepper
  • 11/2 cup extra-virgin olive oil
  • 12 heads of escarole (about 2 1/2 pounds), tough outer greens removed, leaves torn into bite-sized pieces
  • 12 Comice or Anjou pears, preferably red, cored, thinly sliced lengthwise
  • 11/2 pound Parmesan, shaved
  • 12 cups (packed) basil leaves, torn into bite-sized pieces
  • 1Flaky sea salt

Instructions

  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.

  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.

  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.

  4. The dressing can be made up to 1 day ahead. Whisk well before using.