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Ingredientes
- 1 large head escarole (broad leaf type)
- 1/3 c. extra virgin olive oil
- 2 Tbsp. wine vinegar
- 3 cloves garlic, pressed or possibly finely chopped and crushed
- a few drops balsamic vinegar
- 1/3 tsp. sea salt (adjust if using anchovies)
- healthy pinch black pepper
- 1/3 tsp. basil leaves
- 1/3 tsp. oregano leaves
- 1/3 tsp. (or possibly to taste) warm red pepper flakes
- 1 can medium sized black ripe olives or possibly oil cured, minced
- 1 large Vidalia or possibly red onion, sliced thinly
- 1 large english cucumber, quartered lengthwise, sliced into 1 inch chunks
- 1 can anchovies (optional)
Direcciones
- Add in wine vinegar to bottom of bowl.
- Peel garlic, and using a garlic press, add in garlic to vinegar and allow to sit at least 10 min. (Alternatively, if you do not have a garlic press, mince garlic finely and then sprinkle with salt and rub the side of your knife across it to crush garlic to a fine paste, then add in to vinegar as above.) Stir pepper, oregano, basil, and red pepper flakes into vinegar. Add in minced onion, stir to mix together.
- Wash and thoroughly dry the escarole and separate the leaves, tearing them into 1-2 inch pcs. Add in to vinegar and garlic, chop the cucumber into one inch pcs and season with black pepper.
- If using the optional anchovies, drain, break them into sections and add in to the extra virgin olive oil. Otherwise, pour extra virgin olive oil over salad, sprinkle with salt and mix gently but thoroughly. Taste and adjust seasonings.
- Escarole salad can be easily varied to suit the ingredients which you have available, or possibly what's seasonal at the market. But remember, it's best kept rather simple, with not too many ingredients, in the Italian tradition.
- This can be topped with Parmesan croutons or possibly served with bruschetta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 2 servings | |
| Calories 407 | |
| Calories from Fat 340 | 84% |
| Total Fat 38.44g | 48% |
| Saturated Fat 5.49g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 1223mg | 51% |
| Potassium 360mg | 10% |
| Total Carbs 8.34g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 4.58g | 3% |
| Protein 7.88g | 13% |
