Ingredients
1 lemon, scrubbed
1 small clove garlic, finely grated
2 anchovy fillets, finely chopped
1 1/2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 large head escarole, separated and torn into 2-inch pieces
1/2 cup mild, buttery olives, such as Castelvetrano or Cerignola, pitted and sliced
Preparation
Using a vegetable peeler, peel lemon zest in long strips. With a very sharp knife, slice strips into a fine julienne. Squeeze 1 tablespoon juice.
In a small bowl, combine lemon juice, garlic, anchovies, and mustard. Slowly whisk in oil in a steady stream until emulsified. Season with salt and pepper.
Combine zest, escarole, and olives in a large bowl. Season with salt and pepper. Drizzle with 3 tablespoons dressing; toss to combine. Add more dressing as desired; serve. (Extra dressing can be stored in refrigerator up to 2 days.)
