Fresh Salads, Soups and Sauces

Escarole Salad

Escarole is a hearty green that for some reason isn't used as much as it should be. Sometimes called batavia, escarole is related to curly endive (chicory) and is a boldly flavored green with a heart of white leaves, tinged with yellow at the edges. It is most often used for salads but it also cooks very nicely as well. This salad is no wallflower, but rather an assertive, deliciously effusive dish with an enticing hint of garlic and sherry.

Ingredients

• 1 large head escarole, or 2 small heads
• 3/4 cup California Olive Ranch Arbequina EVOO
• 6 cloves garlic, finely chopped
• 2 Tbs sherry vinegar
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• Freshly ground black pepper
• 1 Tbs sugar
• 2 dozen oil cured black olives
• Croutons

Directions

1. Remove the outer leaves and any discolored or ragged tops.
2. Tear leaves into bite size pieces, and wash and dry thoroughly.
3. Heat half the oil in a skillet over medium-high heat.
4. Add the garlic and cook until it begins to color, then remove from heat but allow to continue to cook to a golden brown.
5. Lightly whisk in the rest of the oil, vinegar and salt, pepper, and sugar.
6. Toss with the leaves and garnish with the olives & croutons.