This salad is so light and refreshing. Garlic adds a lovely flavor but not heavy. I added red onion and cherry tomatoes since it's not a salad without them. Using this recipe tonight but using Kale instead. Try it, you'll love it.
Toasted Garlic Escarole
Photo: Johnny Autry; Styling: Cindy Barr
Yield: Serves 4 (serving size: about 2/3 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 80
- Fat: 5.4g
- Saturated fat: 0.8g
- Sodium: 158mg
Ingredients
- 1 1 1/2-pound escarole head
- 1 1/2 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 1 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Preparation
- Cut a escarole head crosswise into 1-inch strips; place in a large bowl. Heat a small skillet over medium-high heat. Add olive oil; swirl to coat. Add garlic to pan; sauté 2 minutes or until golden. Remove pan from heat; add fresh lemon juice, kosher salt, and freshly ground black pepper, stirring to combine. Drizzle garlic mixture over the escarole; toss to coat.
Toasted Garlic Escarole Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Family, Quick/Easy
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Saturated Fat, Meatless
- PUBLICATION: Cooking Light
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