Winter Green Salad Recipe All Recipes | Dessert Recipes | Breakfast Recipes |Appetizer Recipes
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Winter Green Salad

Serves 6

Prep time: 10 mins

For the Vinaigrette:
cup of Kalamata Olives, pitted
1 Tbsp of Capers
2 Tbsp of Parsley
1 Scallion, trimmed
Juice of One Lemon
Black Pepper
cup of Extra Virgin Olive Oil

For the salad:
One Bunch of Escarole, washed, tried and chopped
1 Small Radicchio, washed and chopped

For the Bruschetta:
12 slices of Baguette
8oz of Fresh Ricotta
Extra Virgin Olive Oil
Zest and Juice of one small Lemon
One or two Cloves of Garlic cut in half


To make the dressing:

1) In a small food processor, add the olives, capers, parsley, scallion, lemon and black pepper. With the motor running, add in the oil and mix until well combined.

2) For the bruschetta, toast the baguette slices either on a bruschetta toaster or grill pan.

3) Rub one side with the cut clove of garlic.

4) In a small bowl add the lemon zest, ricotta, lemon juice, salt and pepper. Mix it all together well.

5) Spread each bruschetta with the ricotta mixture and drizzle the top with some good quality Extra Virgin Olive Oil.

6) As you are ready to serve, dress your greens with the dressing, and serve it along side the bruschetta. Brilliant first course!

Recipe By: Laura Vitale