How to Prepare Italian Escarole Salad

A salad made with a type of endive.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 1 head of escarole
• sea salt
• freshly ground black pepper
• balsamic vinegar
• 1 teaspoon of sweet basil, fresh
• 3 tablespoons of virgin olive oil
• 1 tablespoon of tarragon
• 3 cloves of garlic
• 1 teaspoon of oregano
• 4 green onions

1. The escarole should be eaten within 24 hours of its purchase or it will go bad. Keep it wrapped in paper toweling and a plastic bag with a zipping lock until you're ready to use it.
2. Wash and drain the escarole, then tear the leaves into small fragments and run them through a salad spinner. Place the leaves in a mixing bowl.
3. Grind the pepper, peel and mince the garlic, chop the onions and sweet basil.
4. Mix the salt, pepper, balsamic vinegar, sweet basil, olive oil, tarragon, garlic, oregano and onions, then drizzle this over the escarole, mix again and serve.