Lemony Escarole and Kale Salad
Serves 6
Ingredients:
1 head escarole, torn into pieces
1 bunch curly kale, torn or cut into small pieces
2 red endive, stems removed and endive cut into 1/2-inch strips
1/2 cup finely grated parmesan cheese
1/2 cup hazelnuts or walnuts, toasted and coarsely chopped
2 lemons, juiced
1/2 cup good quality extra virgin olive oil
Salt to taste
Pepper to taste
Directions:
Toss all ingredients together and enjoy!