| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 preserved lemons, rinsed
- 1/4 cup full-fat yogurt
- 1/4 cup finely chopped fresh dill
- 2 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- 1 bunch escarole (about 11 ounces), roughly chopped
- One 14-ounce can artichoke hearts in water, drained and cut into quarters
- One 14-ounce can cannellini beans, rinsed and drained
- 2 ounces pecorino cheese, shaved with a peeler
- Kosher salt and freshly ground black pepper
Instructions
- Cut the preserved lemons in half and remove the seeds. Squeeze the juice into a medium bowl. Add the yogurt, dill, mustard and vinegar and mix to combine.
- Mix the escarole, artichokes, beans, pecorino and some salt and pepper in a bowl. Add some of the dressing and toss to combine. Serve with the remaining dressing on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 297 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 12 g |
| Sugar | 3 g |
| Protein | 16 g |
| Cholesterol | 17 mg |
| Sodium | 818 mg |
Reviews
Made this salad last night and tossed it in the garbage. Dressing was awful!
I saw her make the salad in the beginning. Oh the 8 x4 italian ☔ now cookies are perfectly cut into 32 pieces this way and thicker than the others I have seen on you tube that fall apart. That’s why she says to use 2″ extra of parchment paper at each end.
This recipe was not shown on this show.
So did anyone see her make this on the show? I’ve never used preserved lemons so I watched the entire show just to see this recipe. She never made it???