Escarole + Pecorino and Black Pepper Dressing

Serves 4 | Prep Time: 10 minutes | Cook Time: none

This is a Caesar-like dressing perfect to canvas sturdy wintery greens like escarole; which is packed with fiber and promotes bone and gut health. The dressing is adapted from a great book called Cook Something: recipes to rely on.

Ingredients

1 head escarole, leaves separated
1 large handful of romaine hearts
1 cup pecorino romano, micro planned
1 garlic clove, micro planned
1/4 cup boiling water
3 minced anchovy filets
A few good grinds of freshly ground black pepper
1/4 cup (60g) extra virgin olive oil
Kosher salt
1 fresh lemon

Chef Tips

Parmesan is not a substitute here as the cheese won’t break down in the boiling water. Use the inner leaves of the escarole for the salad and the outer leaves for a soup or quick sauté.

Preparation

Step 1

Combine pecorino and garlic in a bowl. Whisk in the boiling water. Add the minced anchovies and the freshly ground black pepper. Gradually whisk in the olive oil. Adjust seasoning if needed. Chill in the fridge for 10 minutes.

In another bowl, toss the escarole and romaine hearts with some dressing and season with salt to taste. Store in any remaining dressing in the fridge for up to a week in a jar.