Escarole Salad
on Jan 02, 2023, Updated Jun 11, 2025
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The delicately bitter flavor of the young escarole is perfectly matched with a zingy Caesar-like dressing.
Pale green tender escarole leaves are a gift and must be highlighted in an Italian-inspired salad like this one. The salad has a zingy Caesar-like dressing made with Parmesan, anchovies, and Dijon mustard. However, the delicately bitter flavor of the young escarole still shines through.
Every time I find myself in possession of a head or two of young escarole, my head and my heart sing, “Salad!” Even though the flavor of the young escarole is much milder than the dark green leaves, it still has enough presence that it can stand up to some more intense flavors. Darker, more mature escarole is great for sautés and soups and the like, but the pale tender leaves deserve to be highlighted in this bracing Italian salad.
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This would be a perfect balance to a rich Italian meal like Classic Beef Lasagna, Cacio e Pepe, or Crispy Baked Eggplant Parmesan. For lunch, you might also top this salad with a scoop of Italian Tuna or Canned Salmon Salad.
What's In This Post?
Ingredients
- Escarole – Use the pale green inner leaves only.
- Anchovy filets – Yes, you could leave these out for a vegetarian dressing, but they have an amazing briny umami flavor. You could also use a couple of teaspoons of anchovy paste as well.
- Garlic – Finely mince the garlic so it blends nicely into the dressing.
- Dijon mustard – Adds tangy acidity and depth of flavor.
- Lemon juice – Again, ideally, you will use fresh! Adds some vibrant, fresh citrusy acidity.
- Olive oil – You have a bottle of good olive oil that you are saving for special occasions? This would be a great moment to break this out!
- Parmesan – Some finely grated Parmesan is included in the dressing. If you have the ability to use some shaved Parmesan on top of the salad, it will take it to another level! You can buy pre-shaved Parmesan or shave it yourself with a vegetable peeler from a block.
- Salt and pepper to taste – I like a generous amount of freshly ground pepper in this salad. Go easy on the salt if you are using both the anchovies and the Parmesan, which also contain salt.
How to Make Escarole Salad
- Wash and dry the escarole: Tear it into generous bite-size pieces.
- Make the dressing right in the serving bowl so you don’t have to wash another dish.
- Add the lettuce and toss gently to coat. I like thinly slicing curls of the Parmsan with a vegetable peeler to top this salad, and you can also buy pre-slivered Parmesan shards. Shredded Parmsan is also fine.
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Escarole Salad
Ingredients
- 3 heads escarole (pale green inner leaves only (save the larger, darker leaves for sautéing and soups)
- 4 anchovy filets (drained and coarsely chopped)
- 1 tablespoon minced garlic
- 1 tablespoon Dijon mustard
- 3 tablespoons fresh lemon juice
- ¼ cup finely grated Parmesan cheese
- ½ cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper (to taste)
- Shaved Parmesan cheese (to serve; optional)
Instructions
- Wash and dry the escarole. Tear it into generous bite-size pieces
- In a large serving bowl, combine the anchovies, Dijon, lemon juice, finely grated Parmesan, olive oil, salt and pepper. Whisk or stir to combine well. Add the escarole and toss gently to coat. Taste and add more salt and pepper if desired. Top with the Parmesan, if using, and serve immediately.
Notes
- Store escarole in the vegetable crisper drawer in a plastic bag for up to 5 days before using.
- Wash and dry the escarole right before using it so it stays crisp and doesn’t start to spoil.
Nutrition
FAQs
Yes! Escarole can be eaten uncooked like other lettuces. The paler, more tender leaves are much less bitter than more mature escarole and delicate in flavor. Those are the leaves that are best eaten raw. I think the very best way to serve them is with a robust Caesar-like salad dressing.
Escarole is bitter, though the inner leaves are less so, and therefore best for uncooked preparations like this salad.
Store escarole in the vegetable crisper drawer in a plastic bag for up to 5 days before using. Wash and dry the escarole right before using it so it stays crisp and doesn’t start to spoil. Save any darker outer leaves for other recipes, like sautéed escarole or escarole and spinach soup.
What to Serve With Escarole Salad
I love escarole, and love this salad dressing on romaine as well. A great Caesar dressing without the eggs!