Escarole Salad - Episode 1810
Escarole belongs to the endive family; there are three types, Belgian, curly endive and escarole, called scarola in Italian. Scarola is characterized by its sturdy leaves and slightly bitter taste. This versatile vegetable can be sautéed, stuffed or used raw in this delicious salad.
- 1 small red onion, peeled and cut into thin rings
- 1 small head escarole, washed, dried, and torn into pieces
- 1 head Belgian endive, washed, dried, and cut into thin rings
- 1 small head curly endive, washed, dried and torn into pieces
- 1/4 pound Pecorino Romano cheese with black peppercorns, diced
- 1/3 cup extra virgin olive oil
- 1 1/2 teaspoons fine sea salt
- Grinding black pepper
- 1 tablespoon Dijon-style mustard
- 3 tablespoons rice wine or white wine vinegar
- In a small bowl, whisk together the olive oil, salt, pepper, mustard and wine vinegar. Set aside. This can be made ahead of time and refrigerated.
- Place the onion rings in a small bowl and cover them with water. Allow to stand for an hour. Drain and pat dry.
- Place all the greens in a salad bowl and add the onion rings. Pour the dressing over the salad ingredients and toss well. Sprinkle the cheese over the salad and serve immediately.
This recipe was featured on Season 18 - Episode 1810.
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