Warm Escarole Salad
This is a great salad for any season. The warm olive oil elevates the salad. Serve as a main dish with some added protein or as a side salad.
Ingredients
1 head of escarole- cleaned, dried, and chopped
1- 9.5oz jar Kalamata olives pitted
3 garlic cloves finely chopped
¼ cup breadcrumbs
½ tablespoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper
1 cup extra virgin olive oil
6 ozs reggiano parmigiano wedged or sliced
Directions
1. Place the chopped escarole in a large bowl.
2. Cover the bottom of a small saucepan with the olive oil. Cook on low heat, add the garlic, salt, black pepper, and red pepper. Mix.
3. Cook till garlic is golden brown.
4. Add the olives and cook for another minute.
5. Add the breadcrumbs and cook for another minute.
6. Remove from heat and pour over the chopped escarole.
7. Pour over the escarole and mix well.
8. Top with the cheese.
