Poached Escarole with Hazelnuts topcook.tomathouse.com
Preparation:In a skillet over medium heat, sauté 2 chopped garlic cloves in 1 tablespoon olive oil until golden brown, 1 minute. Add 1 bunch coarsely chopped escarole and stir. Cover and sauté until wilted, 2 minutes. Whisk 2 tablespoons olive oil with a pinch of red pepper flakes and salt; add the zest of half a lemon and the juice of a whole lemon. Toss with the salad and season with salt. Sprinkle with chopped toasted hazelnuts and grated Parmesan. Ingredients:
- A bunch of coarsely chopped escarole
- 2 thinly sliced garlic cloves
- 1 tbsp olive oil for frying
- 2 tbsp. l. olive oil for dressing
- A pinch of red pepper flakes
- A pinch of salt
- Zest and juice of half a lemon
- Chopped roasted hazelnuts
- Grated Parmesan
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