Difficulty: Moderately Easy
Instructions
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
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Step 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.
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Step 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.
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Step 3
Grind the pepper, peel and mince the garlic, chop the onions and sweet basil.
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Step 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.
