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.