Category: Salad
Cuisine: not set
2 tsp Dijon Mustard
2 tsp of Anchovy Paste
1 tbsp of Lemon Juice
1 tsp of Worcestershire Sauce
1/2 cup of Freshly Grated Parmiggiano Reggiano
1/3 cup of Extra Virgin Olive Oil
Salt and Pepper to taste
1 head of Escarole washed, dried and chopped
1/4 small Red Onion thinly Sliced
1/2 cup of Mint Leaves roughly chopped or torn
1/2 cup of Toasted Walnuts
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