Escarole, Pear, Parmesan, and Basil Leaf Salad

Ingredients for Escarole, Pear, Parmesan, and Basil Leaf Salad

• 1 tablespoon olive oil

• 240ml hazelnuts, coarsely chopped

• Kosher salt

• 1 small garlic clove

• 2 tablespoons red wine vinegar

• 1 tablespoon Dijon mustard

• Freshly ground black pepper

• 120ml extra-virgin olive oil

• 2 heads of escarole (about 1.1kg), tough outer greens removed, leaves torn into bite-sized pieces

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

• 230g Parmesan, shaved

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

• Flaky sea salt

Heat 1 tablespoon olive oil in a small skillet over medium. Add hazelnuts and toast, stirring occasionally, until golden, 2–3 minutes. Season with 1/8 teaspoons kosher salt. Remove from heat; set aside.

Finely chop garlic clove. Using the side of a chef's knife, mash garlic with 1/4 teaspoons kosher salt to form a paste. Whisk garlic paste, vinegar, mustard, and 1/4 teaspoons pepper in a medium bowl. Whisk in 120ml extra-virgin olive oil in a slow and steady stream.

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.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.