Jamie says: After returning from our wonderful vacation to Italy, my family all had different ways of adjusting. Mom requested escarole (an Italian green, which we acutally did not have on our trip) from Publix and scrolled through all 1,000 or so pictures on her camera; Dad rolled out this huge map of the world in the family room and rented the movie Ben-Hur; Kathryn joked about moving to Italy and kept saying how none of the food is good here “except for the figs;” and I? Well, I just slept and slept and slept and kept some happy “snapshots” of Italy in the back of my mind while I got back into the swing of things, and started cooking again…
Classic Escarole Salad
- 1 head of fresh escarole
- 1 lemon
- 1 1/2 Tbsp extra virgin olive oil
- 1/4 tsp coarse sea salt
- 3 cloves fresh garlic
- Wash escarole. Place on a clean dish towel and pat dry. Tear escarole into pieces about 2″ long and place in a serving bowl.
- Juice lemon. Add juice and pulp to escarole. Toss.
- Add olive oil and sea salt. Toss.
- Peel garlic. Using a garlic press, press garlic into salad. With a knife, cut remaining garlic in press and add to salad. Toss.
Serves: 4. Enjoy!
The raw garlic and escarole make this a tasty, bitter salad. The sea salt enhances the flavor. If I were in Italy, I’d say “molto buono,” meaning very good!
- Nutrition note: Vitamin A (in the form of beta carotene) isn’t only found in orange fruits and vegetables. Green leafy vegetables, like escarole, are a good source, too.