The Salad That Rocks My World
"'Nuff said!..."
INGREDIENTS
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2 teaspoons Dijon mustard
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2 teaspoons anchovy paste
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1 tablespoon lemon juice
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1 teaspoon Worcestershire sauce
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1/2 cup freshly grated Parmigiano-Reggiano
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1/3 cup extra-virgin olive oil
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Salt and pepper
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to taste
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1 head escarole
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washed
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dried and chopped
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1/4 small red onion
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thinly sliced
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1/2 cup mint leaves
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roughly chopped or torn
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1/2 cup toasted walnuts
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