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Categories:
white wine vinegar thyme parsley salt extra-virgin olive oil red peppers ciliegine olive oil escarole lemon juice
Viewed: 38 - Published at: 7 years agoIngredients
- 6 Tbsp. white wine vinegar
- 1-1/2 tsp. chopped fresh thyme
- 1 Tbsp. chopped fresh parsley
- salt and pepper to taste
- 1 cup plus 2 Tbsp. extra virgin olive oil, divided
- 60 asparagus spears, grilled
- 3 cups julienned roasted red peppers
- 108 balls (cherry/ciliegine size) POLLY-O Fresh Mozzarella Cheese, drained
- 3 Tbsp. olive oil
- 6 qt. escarole
- 1/2 cup lemon juice
Method
- Mix white wine vinegar, thyme, parsley and salt and pepper.
- Slowly whisk in 2 tablespoons of the olive oil.
- Combine the grilled asparagus, roasted red peppers and mozzarella cheese.
- Add the vinaigrette; toss well.
- Heat the remaining 1 cup olive oil in a large saute pan until smoking.
- Add escarole; saute until wilted but still bright green and crisp.
- Stir in lemon juice; season with salt and pepper.
- For each serving, arrange 5 asparagus spears in a star pattern in center of plate.
- Place about 1 cup wilted escarole in center of plate.
- Top with about 3/4 cup roasted red pepper mixture.
