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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Escarole Salad

  • Level: Easy
  • Yield: 8 servings
  • Total: 15 min
  • Prep: 15 min
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Directions

  1. Make lemon-basil oil:
  2. Mix 1/3 cup olive oil, a strip of lemon zest, 8 torn basil leaves and a pinch of salt; infuse 2 hours. Soak 1/2 thinly sliced red onion in water for 10 minutes to mellow the bite. When ready to serve, toss 1 head chopped escarole, the onion slices, 2 sliced celery stalks, 3/4 cup chopped green olives and a few tablespoons olive juice, 2 segmented lemons and 1/4 cup each toasted pine nuts and golden raisins in a serving bowl. Discard the zest from the infused oil, drizzle over the salad and season with salt and pepper.

Photograph by Marcus Nilsson

Recipe courtesy Food Network Magazine

Categories:

Easy Appetizer Appetizer Easy Side Dish Recipes Side Dish Easy Lunch Recipes Lunch Salad Recipes Recipes for a Crowd

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1 Review
Add Your Review

M L.

It sounded odd but I was making the avgolemeno (sp?) soup and thought the flavors would complement each other. <br />But no, they don't. <br />Raw lemon and green olives with red onion and escarole are torturous to eat together. No amount of good olive oil, pine nuts, and golden raisins can elevate this recipe to edible status.

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