This crisp, refreshing salad is the perfect complement to the richer, heartier dishes on your holiday spread. Finely chopped preserved lemon adds a pop of brightness, while roasted almonds and goat cheese achieve the perfect crunchy-creamy play in every bite.
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Ingredients
21/2 Tbsp olive oil
11/2 Tbsp fresh lemon juice
Kosher salt and pepper
3/4tsp.
honey
Rind from 1/4 preserved lemon, pulp scraped and discarded, finely chopped (about 1 heaping tbsp.)
1
medium head escarole (about 11/2 lb.), leaves torn
1/4cup
sliced chives
1/4cup
roasted salted almonds, roughly chopped
4oz.
fresh goat cheese, crumbled
Directions
Step 1In large bowl, whisk together oil, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and honey; stir in preserved lemon rind. Add escarole, chives, and almonds and toss to combine. Arrange on large platter and top with goat cheese.
At Good Housekeeping, we want to make sure that every recipe we share will work in your kitchen. That's why our team of culinary experts tests each recipe at least three times — and often, several more times after that. During the testing process, we switch up the appliances used (think: gas, electric and induction ranges) as well as the brands of ingredients. Dozens of people taste the dish along the way, helping us to develop the tastiest meals, sides, drinks and desserts.
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