Sicilian Escarole Salad Recipes

ESCAROLE SICILIANO

Steps:

• Heat oil in a wok over high heat. Add escarole; cook and stir until greens begin to wilt. Stir in lemon juice. Add capers, salt, and olives; cook and stir for another 15 seconds. Season with black pepper to taste. Serve immediately.

ESCAROLE SALAD

Steps:

• Make lemon-basil oil:
• Mix 1/3 cup olive oil, a strip of lemon zest, 8 torn basil leaves and a pinch of salt; infuse 2 hours. Soak 1/2 thinly sliced red onion in water for 10 minutes to mellow the bite. When ready to serve, toss 1 head chopped escarole, the onion slices, 2 sliced celery stalks, 3/4 cup chopped green olives and a few tablespoons olive juice, 2 segmented lemons and 1/4 cup each toasted pine nuts and golden raisins in a serving bowl. Discard the zest from the infused oil, drizzle over the salad and season with salt and pepper.

SICILIAN-STYLE CITRUS SALAD

Steps:

• Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
• To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
• Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
• Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.

SICILIAN ESCAROLE SALAD

Steps:

• Add Wine vinegar to bottom of bowl.
• Peel garlic, and using a garlic press, add garlic to vinegar and allow to sit at least 10 minutes. (Alternatively, if you don't have a garlic press, mince garlic finely and then sprinkle with salt and rub the side of your knife across it to crush garlic to a fine paste, then add to vinegar as above.) Stir pepper, oregano, basil, and red pepper flakes into vinegar. Add chopped onion, stir to mix together.
• Wash and thoroughly dry the escarole and separate the leaves, tearing them into 1-2 inch pieces. Add to vinegar and garlic, chop the cucumber into one inch pieces and season with black pepper.
• If using the optional anchovies, break them into sections and add to the olive oil. Otherwise, pour olive oil over salad, sprinkle with salt and mix gently but thoroughly. Taste and adjust seasonings.
• Escarole salad can be easily varied to suit the ingredients that you have available, or what's seasonal at the market. But remember, it's best kept rather simple, with not too many ingredients.
• This can be topped with Parmesan croutons or served with [bruschetta]. When in season, optionally add fresh ripe tomato slices and use chopped fresh basil and oregano. Another nice addition is roasted red peppers. Or add 2" X 1/2" slices of salami, mortadella or a sharp Italian cheese such as Asiago or Provolone. Or add a can of cannelloni beans (drained), or a can of Italian Tonno (tuna) packed in olive oil.
• Note: When using anchovies, adjust salt, as anchovies can be very salty depending on how they're packed.

SICILIAN STYLE CHICK PEA SALAD

Steps:

• In a large mixing bowl combine the chickpeas, lemon juice, wine vinegar, raisins, pine nuts, green onions, anchovies, lemon zest, salt and pepper and stir gently to combine with spoon. Transfer to 6 salad plates and divide the hard boiled eggs and flaked tuna among the plates. Drizzle with some of the reserved oil from the tuna, garnish each plate evenly with the basil and serve immediately.

ESCAROLE SALAD

Steps:

• Whisk together the honey, whole grain mustard, lemon juice, and then stream in the olive oil. Season with salt and pepper and toss with the escarole.

SICILIAN SALAD

Steps:

• Combine arugula, lettuce, celery, onion, tomatoes, olives, and capers in a large bowl. Drizzle with oil and sprinkle with sea salt, then toss. Drizzle with vinegar and toss again.

SICILIAN SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. , In a large salad bowl, combine the pasta, tomatoes, cheese, onion, olives and parsley. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Cover and refrigerate until serving.

ESCAROLE SALAD

Steps:

• Preheat oven to 350 degrees. Place 1 cup walnuts on rimmed baking sheet and toast in oven 10 minutes. Cool to room temperature and coarsely chop.
• Finely chop remaining walnuts and place in small saucepan with olive oil and garlic. Bring to bare simmer over medium heat. Remove from heat, cool to room temperature, and strain oil into medium bowl. Whisk vinegar, salt, and black pepper into oil.
• Spread escarole over a large platter. Sprinkle coarsely chopped walnuts and red onion over escarole and drizzle dressing over salad. Shave Pecorino Romano on top and serve immediately.

SICILIAN CHOPPED SALAD

Steps:

• In a large bowl, combine the first seven ingredients. Drizzle with dressing and toss to coat.