YieldsMakes 4 servings
Notes: If escarole is unavailable, use another salad green, such as arugula, endive, or lettuce.

How to Make It

1

In a bowl, mix 2 quarts bite-size pieces rinsed and crisped escarole (12 oz) with 1/4 cup pitted calamata olives, 2 tablespoons extra-virgin olive oil, 1 tablespoon balsamic vinegar, and 1 clove garlic, peeled and pressed or minced. Add salt and pepper to taste.

Ingredients

 2 quarts bite-size pieces rinsed and crisped escarole (12 oz)
 1/4 cup pitted calamata olives
 2 tablespoons extra-virgin olive oil
 1 tablespoon balsamic vinegar
 1 clove garlin, minced
  salt and pepper to taste

Directions

1

In a bowl, mix 2 quarts bite-size pieces rinsed and crisped escarole (12 oz) with 1/4 cup pitted calamata olives, 2 tablespoons extra-virgin olive oil, 1 tablespoon balsamic vinegar, and 1 clove garlic, peeled and pressed or minced. Add salt and pepper to taste.

Escarole Salad with Olives