"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.

C'Ann Fragione, San Franscisco, California
This Story Originally Appeared On sunset.com

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Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

69 calories; calories from fat 51%; protein 1.7g; fat 3.9g; saturated fat 0.5g; carbohydrates 7.3g; fiber 2g; sodium 475mg.
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