Greens and Beans Salad
Serve with Two Sauce Weeknight Lasagna.
- 1 teaspoon zest, plus 1 lemon, juiced
- 1 small clove garlic, minced or grated
- 2 teaspoons Dijon mustard
- 1/4 cup extra virgin olive oil (EVOO)
- Salt and freshly ground black pepper
- Pinch freshly grated nutmeg
- 1 large or 2 small heads escarole, cleaned and dried, roughly chopped
- 1 can cannellini beans (15 ounces each), rinsed and drained
Combine lemon zest, lemon juice, garlic, mustard, EVOO, salt, pepper and a pinch of nutmeg. Toss with greens and beans and serve.