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Recipe Detail Page
Raw and Cooked Escarole with Garlic and Herbs
Holiday 2010
This recipe makes use of the escarole’s split personality by combining the centre and the outside leaves in the same salad.
Serves 4
1 head of escarole
6 tbsp (90 mL) olive oil
1 shallot, finely chopped
3 cloves garlic, peeled and finely sliced
2 tbsp (25 mL) red wine vinegar
Sea salt and freshly ground black pepper
11/2 tsp (7 mL) fresh thyme leaves
3 tbsp (45 mL) chopped fresh flat leaf parsley
1 Cut the leaves from the base and rinse and dry well. Tear the small pale yellow-green leaves into pieces and place in a large salad bowl and set aside. Discard any coarse stems from the dark green leaves and then finely slice the leaves into 1/4-inch (5-mm) strips, set aside.
2 In a large frying pan, heat 2 tbsp (25 mL) of the oil over medium heat, add the shallot and cook stirring. When the shallot becomes fragrant, add the garlic and cook, stirring, until it colours lightly.
3 Pour in the vinegar and 2 tbsp (25 mL) more of the oil, add the sliced dark green leaves and season well with salt and pepper. Cook, stirring until they wilt. Remove the pan from the heat, add the remaining oil and thyme leaves, stir, then pour over the escarole in the salad bowl.Toss well, add the parsley and toss again. Serve immediately.
Serves 4
