Italian Tossed Salad
"Hands are good when it comes to making salads," says C'Ann Fragione, who was taught by a true Sicilian cook, her father. She thinks it's important to coat the leaves with oil before adding the vinegar, and to "taste, taste, taste" as you dress the salad at the table.
How to Make It
Step 1
1
In a large shallow salad bowl, combine escarole, dandelion leaves, onion, lupini beans, roasted red peppers, pepperoncini chilies, red cherry peppers, basil, parsley, and garlic.
Step 2
2
Mix gently with just enough oil to coat greens; add vinegar, salt, and pepper to taste. Garnish with green and black olives.
Ingredients
2 quarts (about 1/2 lb.) torn bite-size pieces escarole leaves
1 quart (about 1/4 lb.) dandelion leaves, tough stems removed
1 red onion (about 6 oz.), thinly sliced
1/2 cup canned lupini beans or garbanzos, drained
1/2 cup thinly sliced prepared peeled roasted red peppers
1/2 cup canned pepperoncini chilies, stemmed, seeded, and sliced
1/2 cup canned red cherry peppers, stemmed, seeded, and sliced (keep small ones whole)
1/3 cup minced fresh basil leaves
1/3 cup minced parsley
2 cloves garlic, minced
About 1 tablespoon extra-virgin olive oil
About 1 tablespoon balsamic vinegar
Salt and pepper
1/2 cup large ripe green olives, drained
1/4 cup salt-cured black olives
Directions
Step 1
1
In a large shallow salad bowl, combine escarole, dandelion leaves, onion, lupini beans, roasted red peppers, pepperoncini chilies, red cherry peppers, basil, parsley, and garlic.
Step 2
2
Mix gently with just enough oil to coat greens; add vinegar, salt, and pepper to taste. Garnish with green and black olives.
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