| Level: | Easy |
| Total: | 5 min |
| Prep: | 5 min |
| Yield: | 4 servings |
Ingredients
- 1 teaspoon zest, plus 1 lemon, juiced
- 1 small clove garlic, minced or grated
- 2 teaspoons Dijon mustard
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- Pinch freshly grated nutmeg
- 1 large or 2 small heads escarole, cleaned and dried, roughly chopped
- 1 (15-ounce) can cannellini beans, rinsed and drained
Instructions
- Combine lemon zest, lemon juice, garlic, mustard, olive oil, salt, pepper and a pinch of nutmeg. Toss with greens and beans and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 246 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 6 g |
| Sugar | 0 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 312 mg |
Reviews
I loved this recipe. Of course I didn’t follow it exactly. I first rinsed the beans and put them in the fridge. I like putting them in salads cold. I also added pancetta. I love the crunch and I used one head of escarole and one of romaine. I find that using the grater I use for the lemon zest is best for the garlic then there are no large pieces. I love it and will make it again.
I read the reviews before I made this, so even with the warning about how much lemon to put in, and actually reducing it, it still overpowered the dressing. So I suggest if you’re reading this, and you’re only a moderate fan of Lemon, like you don’t mind it, but it’s not your favorite, it doesn’t matter how much you reduce the lemon it’s still to much. I won’t be making this salad again, all I have to say is that Rachael’s husband must be a HUGE fan of lemon to like this recipe.
My family loved it. Such a clever way to get more protein and fiber into the diet and so delicious and fresh!
this salad was really great. I agree with adding more garlic and less lemon but the flavor combo is divine. For a little extra I add some chopped green onions
I thought since Rachael’s husband wanted it all the time, it would be fantastic. Well, different strokes for different folks. It was too lemony and not alot going on in the salad. Sorry. but this is the first ever recipe I’ve tried of 30 minute meals I didn’t like.
Need to cut back on the lemon juice or zest. I used green leaf lettuce, honestly nothing special. I wouldn’t make again.
Tried this wonderful, fresh salad a couple of times as written…then started modifying it! I used arugula instead of the escarole, then tried it with frisee — love the way the frisee holds the dressing. All were great. Also modified the dressing a couple of times – more garlic, less evoo is the way I do it most of the time, but I have also added a touch of balsamic to sweeten it a bit and cut the lemon tartness just a touch! Finally, I have done it without the beans, and instead used a bunch of sliced fresh white mushrooms, a touch of slivered red onion! Yummo every which way! Nice to know you can mix it up and not always have the same thing! Next time I am going to try some crunchy pancetta bits (I never make bacon bits anymore)!
The dressing was very lemony- maybe omit the zest. I put it on regualr lettuce bagged greens. It was ok, but nothing special
same old food network dressing- olive oil and mustard. but mustard is an emulsifier! duh. if the oil rises to the top, give the jar a shake and pour on the salad! problem solved and more mustard for corned beef, where it truly does belong. oh yeah, i’m going out right now to hunt down some escarole. yeah, right.
kerry, covina, ca
kerry, covina, ca
Very nice texture with the beans and escarole. The dressing is VERY lemony. So if ya like lemon flavor. you will love this recipe. I added a little sugar to sweeten it up a bit.