Photo: Johnny Autry; Styling: Cindy Barr
Yield
Serves 4 (serving size: about 2/3 cup)

How to Make It

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.

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Ratings & Reviews

jmeleeS's Review

jmeleeS
September 24, 2013
Nothing special - just greens with sauteed garlic, salt, pepper & some lemon juice. I've never had escarole before, and I thought it was incredibly bitter of a green. Would use romaine in the future but this is so simple you don't really need it as a "recipe" - just make whatever salad you like and toss with ingredients and a simple vin to get the same type of result as this salad. Underwhelming for such a great recipe title - won't be making again....

JeannieRob's Review

JeannieRob
May 04, 2013
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.