Recipe information
Yield
4 Servings
Ingredients
1
small shallot, finely chopped
1
anchovy fillet packed in oil, chopped
3
tablespoons olive oil
1
tablespoon Sherry vinegar
1
/4 teaspoon Dijon mustard
1
/4 teaspoon kosher salt
Pinch of freshly ground black pepper
1
head escarole, leaves torn (about 8 cups)
1
tablespoon chopped toasted almonds
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Preparation
Whisk shallot, anchovy, oil, vinegar, mustard, salt, and pepper in a large bowl. Add escarole and toss to coat. Garnish with almonds.