Escarole Salad Recipe All Recipes | Dessert Recipes | Breakfast Recipes |Appetizer Recipes
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Breakfast Casserole Recipe

Escarole Salad

Serves 4

1 Large Head of Escarole, trimmed, washed, dried and chopped
cup of Kalamata Olives, pitted and chopped
of a Baguette, either cut into cubes or torn into bits
3 Cloves of Garlic
4 Tbsp of Olive Oil
1 to 2 Tbsp of White Wine Vinegar
Salt and Pepper to taste
Hot Pickled Peppers, (optional)


1) In a large skillet over low heat, add the garlic and 2 tbsp of the olive oil, slowly let it heat up and cook for about 10 minutes. Remove the garlic and increase the heat to medium high. Add the bread cubes and cook stirring often for about 5 minutes or until all the pieces are well toasted.

2) In a large bowl, add the chopped lettuce, olives, hot pickled peppers and the remaining oil the vinegar and the toasted bread. Toss well and season with salt and pepper to taste.

Recipe By: Laura Vitale