Escarole Caesar With Sardines and Hazelnuts

Name: Escarole Caesar With Sardines and Hazelnuts
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 1/2 cup blanched hazelnuts; 1 3.75-oz. can sardines, drained; 1 garlic clove, finely grated; 2 Tbsp. fresh lemon juice; 1 tsp. Dijon mustard; 1/2 tsp. freshly ground black pepper, plus more; 1 1/2 oz. Piave cheese or Parmesan, divided; 1/2 cup mayonnaise; 2 Tbsp. extra-virgin olive oil; Kosher salt; 1 large head or 2 small heads of escarole (about 1½ lb.), wilted outer leaves removed, inner leaves torn into large pieces; Lemon wedges (for serving)

4 steps

Prep:5min

Sardines are in their full glory in this umami-packed twist on Caesar.

Updated at: Wed, 17 Apr 2024 23:55:17 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories463 kcal (23%)

Total Fat44.6 g (64%)

Carbs8 g (3%)

Sugars1.2 g (1%)

Protein11.5 g (23%)

Sodium509.6 mg (25%)

Fiber5.8 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

½ cupblanched hazelnuts

1 x 3.75 ozcan sardines

drained

1garlic clove

finely grated

2 Tbspfresh lemon juice

1 tspdijon mustard

½ tspblack pepper

freshly ground, plus more

1.5 ozPiave cheese

or Parmesan, divided

½ cupmayonnaise

2 Tbspextra-virgin olive oil

kosher salt

1 headescarole

wilted outer leaves removed, inner leaves torn into large pieces

lemon wedges

for serving

Instructions

Step 1

Preheat oven to 325°. Toast hazelnuts on a rimmed baking sheet until deep golden brown, 12–15 minutes. Let cool, then crush or coarsely chop.

Step 2

Open each sardine with the tip of a paring knife, prying the fillets apart. Remove any bones. Finely chop 2 sardines and transfer to a large bowl. Add garlic, lemon juice, mustard, and ½ tsp. pepper and whisk to combine. Finely grate 1 oz. Piave (about two-thirds) into bowl and add mayonnaise and oil; whisk to combine. Season dressing with salt.

Step 3

Add escarole and three-fourths of hazelnuts to bowl with dressing and toss well to coat; season with salt and pepper.

Step 4

Divide salad among plates, top with remaining hazelnuts. Shave remaining ½ oz. Piave over and break remaining sardines into smaller pieces and scatter on top. Serve with lemon wedges for squeezing over.

View on bonappetit.com

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