Escarole Caesar With Sardines and Hazelnuts

Preparation

1. Step 1

   Preheat oven to 325°. Toast hazelnuts on a rimmed baking sheet until deep golden brown, 12–15 minutes. Let cool, then crush or coarsely chop.

   Step 2

   Open each sardine with the tip of a paring knife, prying the fillets apart. Remove any bones. Finely chop 2 sardines and transfer to a large bowl. Add garlic, lemon juice, mustard, and ½ tsp. pepper and whisk to combine. Finely grate 1 oz. Piave (about two-thirds) into bowl and add mayonnaise and oil; whisk to combine. Season dressing with salt.

   Step 3

   Add escarole and three-fourths of hazelnuts to bowl with dressing and toss well to coat; season with salt and pepper.

   Step 4

   Divide salad among plates, top with remaining hazelnuts. Shave remaining ½ oz. Piave over and break remaining sardines into smaller pieces and scatter on top. Serve with lemon wedges for squeezing over.