I like starting a dinner party with a salad. I find it is a nice palate cleansing dish that pretty much everyone enjoys.
Escarole has a lovely flavor and it really does stand on its own quite well.
It is a thicker, heartier lettuce leaf which makes it perfect for a number of applications.
Soaking the leaves helps crisp them up, so there is no wilted lettuce sitting in the salad bowl.
The dressing was very simple. Basically and oil and vinegar dressing.
The addition of the chopped basil gives the oil and vinegar a lovely herb flavor that goes perfectly with the wine vinegar.
This is a simple salad, but it was lovely.
INSALATA D’ESCAROLA
1 Medium Head Escarole
2 Tablespoons Wine Vinegar
6 Tablespoons Olive Oil
4 Leaves Basil, Chopped
Salt and Pepper
Remove outside leaves from escarole and place in cold water for 15 minutes. Cut into 1 inch pieces. Drain and dry well. Place in a salad bowl. Mix oil, vinegar, basil, salt and pepper. Pour over salad. Toss and mix well.
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