Escarole

Escarole

One Response to Escarole

  1. Lexi says:

    This is barely a recipe, really just a list of ingredients for salad, but I wanted to point out to other members that escarole is delicious uncooked. It’s a good alternative to the more usual soups and braised greens preparations you see, especially on these impossibly hot July days. The inner leaves are better for this purpose, not quite as bitter as the outer ones.

    Escarole Salad with Avocado and Parmesan from Orangette

    1 head escarole, inner leaves only, cleaned thoroughly and spun dry
    ½ firm-ripe avocado, in thin slices
    A hunk of Parmigiano Reggiano, shaved into strips with a vegetable peeler
    Crunchy sea salt, such as Maldon or fleur de sel

    For the dressing:
    1 Tbsp. Dijon mustard, preferably Grey Poupon
    3 Tbsp. champagne vinegar
    ½ tsp. fine sea salt
    5 Tbsp. olive oil

    Whisk together the dressing and toss with other ingredients. Serves 2 for a light lunch.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s