Escarole and parsley salad

Time 20 minutes
Yields Serves 4
Escarole and parsley salad
(Genaro Molina / Los Angeles Times)

In a medium mixing bowl, whisk the lemon juice, sugar, shallot and oil, and season with salt and pepper.


Line the bottoms of four plates with two slices of prosciutto each (or line one large serving platter with all of the prosciutto). Toss the escarole and parsley in the lemon vinaigrette and pile the greens on top of the prosciutto.


Sprinkle the cheese with additional salt, pull it into bite-size mounds with your fingers and place them around the greens and serve.

From Brooke Williamson at Beechwood.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.