Name: Escarole Caesar With Sardines and Hazelnuts
Yield: 4 servings
Ingredients: ½ cup blanched hazelnuts; 1 3.75-oz. can sardines, drained; 1 garlic clove, finely grated; 2 Tbsp. fresh lemon juice; 1 tsp. Dijon mustard; ½ tsp. freshly ground black pepper, plus more; 1½ oz. Piave cheese or Parmesan, divided; ½ cup mayonnaise; 2 Tbsp. extra-virgin olive oil; Kosher salt; 1 large head or 2 small heads of escarole (about 1½ lb.), wilted outer leaves removed, inner leaves torn into large pieces; Lemon wedges (for serving)

Escarole Caesar salad with sardines and lemon

Photo by Emma Fishman, food styling by Pearl Jones, prop styling by Allie Wist

When looking for a sustainable fish option, go for lower-on-the-food-chain guys like sardines. They’re in their full glory in this umami-packed twist on Caesar.

Recipe notes