Escarole Caesar Salad

• 1/3 cup Walnuts Halves & Pieces

• 1/4 cup freshly squeezed lemon juice, about 2 lemons

• 1/4 cup shredded Parmesan cheese

• 1/4 cup extra virgin olive oil

• pinch coarse salt and freshly ground pepper, to taste

For the Escarole Caesar Salad:

• 1 head of escarole

• 1/4 – 1/3 cup shredded Parmesan cheese

• 1/2 cup Parmesan Walnut Vinaigrette

• Croutons

  To prepare vinaigrette, first toast walnut pieces in a dry skillet over medium heat for 3-4 minutes. Set aside to cool. In a blender or small food processor add lemon juice, Parmesan, walnuts and oil. Pulse several times until well blended and creamy. Add coarse salt and fresh ground pepper and pulse 2 more times. Taste and adjust seasoning.

  Remove dark outer leaves of escarole and chop off top of ribs and discard. Wash throughly and break ribs into pieces. Place escarole in a large salad bowl. Drizzle with vinaigrette and sprinkle with Parmesan cheese. Gently toss until salad is coated with dressing. Add croutons to top of salad, season with freshly ground pepper and serve immediately.