1. In a large skillet cook bacon over med until browned and crisp; transfer to paper towels to drain, reserving drippings. Add bread crumbs and 2 cloves garlic to skillet. Cook and stir 2 min or until bread crumbs are browned. Transfer to a small bowl; stir in bacon and chopped parsley.
2. Add 1 Tbsp. olive oil to skillet. Heat over med. Add remaining garlic and the shallot to skillet, stirring to scrape up any browned bits. Cook and stir 2 min. Remove from heat. Stir in vinegar, mustard, 1/2 tsp. salt, and 1/4 tsp. black pepper until combined. Whisk in remaining olive oil.
3. Arrange escarole on a platter. Spoon dressing over. Top with bread crumb mixture and, if desired, additional parsley. Serve with lemon wedges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (71g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 151 (67%)|
|Amt Per Serving||% DV|
|Total Fat 16.8g||22 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 18.9mg||6 %|
|Sodium 376.4mg||13 %|
|Potassium 144.8mg||4 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 11.7g|
|Protein 5.6g||8 %|
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Calories per serving: 226
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