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Greens and Beans Salad


  • 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.