This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.


For the dressing:
  • 2 teaspoons Dijon mustard
  • 2 teaspoons anchovy paste
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/3 cup extra-virgin olive oil
  • Salt and pepper, to taste
For the salad:
  • 1 head escarole, washed, dried and chopped
  • 1/4 small red onion, thinly sliced
  • 1/2 cup mint leaves, roughly chopped or torn
  • 1/2 cup toasted walnuts


Serves: 4 to 6 servings


To make the dressing, in a small bowl whisk together the mustard, anchovy paste, Worcestershire sauce, lemon juice, salt and pepper. Drizzle in the oil and whisk in the Parm; set aside.

Add the escarole to a large bowl, top with the onions, mint and walnuts, and drizzle with some of the dressing. Gently toss everything together and dig in right away!


Make-Ahead Salad Dressing

Muffaletta Salad

Jeanette’s Potato Salad Salad