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Categories:
head extra-virgin olive oil wine vinegar garlic vinegar salt black pepper basil oregano warm red pepper black ripe olives Vidalia cucumber anchovies
Viewed: 58 - Published at: 8 years agoIngredients
- 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)
Method
- 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.
