X

Florida Escarole Caesar Salad

servings 2
calories 1237

Ingredients

1 large or 2 small heads Florida Escarole, washed, dried and chopped

1 cup crispy croutons (Parmesan crisps)

Parmesan cheese, grated fresh

Anchovies (if desired)

Fresh ground pepper, to taste

 

 

 

For Caesar dressing

1/2 cup parmesan cheese, grated

2 lemons, juiced and zested

2/3 cup olive oil

1 tablespoon Dijon mustard

2 garlic cloves

3-4 anchovies

Sea salt and fresh ground pepper, to taste

Preparation

To make dressing, add Parmesan cheese, lemon juice and zest, olive oil, Dijon mustard, garlic, anchovies, salt and pepper into a food processor. Pulse until thoroughly combined. Taste and adjust seasoning with sea salt and fresh ground pepper.  Remove the dressing from the food processor and store it in the refrigerator until ready to use.

To assemble Caesar salad, add the chopped escarole to a medium sized mixing bowl. Add desired amount of dressing to the chopped escarole and toss to coat. Transfer the dressed escarole to a serving bowl.  Top Caesar salad with fresh grated Parmesan cheese, croutons and anchovies. Add one final seasoning of fresh ground black pepper. Serve with extra Caesar dressing and grated Parmesan cheese.

Nutrition

  • Calories Per Serving1237
  • Fat26g
  • Cholesterol64mg
  • Sodium2902mg
  • Carbohydrates24g
  • Fiber2g
  • Protein24g

Some of Our Favorite Recipes

X

Florida Escarole Caesar Salad

  • Square {{ value }}
logo print
FollowFreshFromFlorida.com
X

Email

Send this recipe to an email address.

FollowFreshFromFlorida.com
X

Text Message

Text this recipe to your phone or to a friend. US only.

FollowFreshFromFlorida.com
BACK TO ALL RECIPES
Translate »