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escarole salad

inspired by the salad at the Belmont Tavern


serves 4
by Nancy Stone

Ingredients

  • ½ head escarole washed and cut into bite size pieces
  • 1 clove garlic cut in half
  • olive oil
  • white wine vinegar
  • salt & pepper
  • garlic powder
  • oregano

Instructions

  1. rub bowl with cut side of garlic
  2. add escarole
  3. sprinkle salad with salt, pepper, garlic powder and oregano
  4. add a little vinegar and olive oil and toss to coat