Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

Wilted Escarole Salad

From the recipe box Newsletter featured recipes by Hillsdale Farmers' Market

Introduction

Salads don’t need to be cold and the green doesn’t need to be lettuce. This recipe works just as well with any winter green mix.

Ingredients

	1	lb. escarole (about one head)
	3	Tbsp. chopped shallot
	3	Tbsp. olive oil
	1	Tbsp. balsamic vinegar
	~	salt
	~	pepper
	2	slices bacon, cooked and broken into bits (optional)

Steps

Wash the escarole, dry and tear into bite size pieces.
Heat oil in a large saute pan over medium heat, add the shallot, and cook until the onion is softened. Add the escarole and saute for a minute or two. Add vinegar, cover pan and remove from heat.
Remove lid after a few minutes. The escarole should be wilted but still bright in color. Place escarole into a serving bowl. Add the bacon (optional),salt and pepper to taste and toss. Serve warm.

This content is from the Newsletter featured recipes collection.

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.