Escarole & Hazelnut Salad

1/2 cup grated pecorino romano
1/2 cup toasted hazelnuts
2 tablespoons freshly chopped Parsley leaves
1 head Escarole
High-quality extra-virgin olive oil

Watch out! Escarole is a bit bitter, you may want to mix other lettuces to make a more mild version of this salad.

Wash and shred Escarole head. Peel and chop onion into thin slices.

Combine the romano, hazelnuts and parsley in the food processor and pulse until they are coarsely chopped.

Toss together the escarole, hazelnut mixture and onions and dress with some vinegar and olive oil. Season with salt and pepper.

Adapted from Smitten Kitchen.