Italian Escarole Antipasto Recipe
A fresh Italian salad with Escarole who could resist a healthy salad in summer heat, it's the perfect alternative to regular lettuce, well at least for me. Sometimes just a light meal can be perfect in the warmer months or hotter climates. I make this Italian salad often. You can add anything you like additional. I sometimes put chickpeas and some sauteed mushrooms with white wine and garlic. You really can make a whole meal out of this light salad. See some of the other suggestions below to add. Tailor it your your liking, I like to call this my escarole antipasto Claudia style!
Roasted Peppers chopped
Escarole (recipes for sauteed Escarole Click Here)
Plum tomatoes Sliced
Black oiled cured olives
Fresh Parsley
Chopped Bell peppers
Extra sharp chunks of Provolone (the kind that bites you back :)
Artichoke hearts chopped
Long strands of grating cheese
Salad Dressing:
1 clove finely minced garlic
1/4 cup of each balsamic vinegar and olive oil, mixed with 1/2 teaspoon each(use fresh when available)parlsey, oregano, basil, red pepper flakes, salt, pepper to taste and 1 tablespoon grating cheese. Blend all together and toss with the vegetables.
In a bowl mix the peppers, tomatoes, parsley, provolone and artichoke hearts at this point add any meats you would like then toss with the salad dressing.
Optional: proscuitto chopped, genoa salami chopped, pepperoni cut up, hard boiled egg slices, mozzarella diced, chunk Tuna in olive oil, chickpeas or white beans, mushrooms or zucchini sauteed.
Place a bed of sauteed Escarole on plate. Top with mixture of vegetables on top, olives and and serve with grating cheese and crusty Ciabatta Italian Bread.
+claudia lamascolo Author
.
Roasted Peppers chopped
Escarole (recipes for sauteed Escarole Click Here)
Plum tomatoes Sliced
Black oiled cured olives
Fresh Parsley
Chopped Bell peppers
Extra sharp chunks of Provolone (the kind that bites you back :)
Artichoke hearts chopped
Long strands of grating cheese
Salad Dressing:
1 clove finely minced garlic
1/4 cup of each balsamic vinegar and olive oil, mixed with 1/2 teaspoon each(use fresh when available)parlsey, oregano, basil, red pepper flakes, salt, pepper to taste and 1 tablespoon grating cheese. Blend all together and toss with the vegetables.
In a bowl mix the peppers, tomatoes, parsley, provolone and artichoke hearts at this point add any meats you would like then toss with the salad dressing.
Optional: proscuitto chopped, genoa salami chopped, pepperoni cut up, hard boiled egg slices, mozzarella diced, chunk Tuna in olive oil, chickpeas or white beans, mushrooms or zucchini sauteed.
Place a bed of sauteed Escarole on plate. Top with mixture of vegetables on top, olives and and serve with grating cheese and crusty Ciabatta Italian Bread.
+claudia lamascolo Author
.
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