Yield
Makes 8 to 10 servings

"Hands are good when it comes to making salads," says C'Ann Fragione, who was taught by a true Sicilian cook, her father. She thinks it's important to coat the leaves with oil before adding the vinegar, and to "taste, taste, taste" as you dress the salad at the table.

How to Make It

Step 1

In a large shallow salad bowl, combine escarole, dandelion leaves, onion, lupini beans, roasted red peppers, pepperoncini chilies, red cherry peppers, basil, parsley, and garlic.

Step 2

Mix gently with just enough oil to coat greens; add vinegar, salt, and pepper to taste. Garnish with green and black olives.

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