Gjelina Inspired Escarole Salad with Presvered Meyer Lemon Dressing

 

I had this salad recently and couldn't stop thinking about it so this is my best stab at recreating it. 

Gjelina Inspired Escarole Salad with Presvered Meyer Lemon Dressing

Escarole, rinsed and chopped into large pieces

Sliced almonds, toasted (or smoked almonds if you can find them)

Parmesan, freshly grated

 

Dresssing

 

Lemon rind of one preserved lemon (very strong flavor so maybe use ¾)

3 clove garlic, minced 

1/3 cup lemon juice

1 T honey

1/4 cup white balsamic vinegar

½-3/4 cup olive oil

Black pepper

 

Remove the flesh from a preserved meyer lemon, then rinse, chop up the rind and put in a blender. Add the other ingredients and blend until smooth. 

 

Toss the escarole with the dressing and top with toasted almonds and fresh parmesan.