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  Added: Jul 22, 2010  •  Visited (167)  •  Print version Print this recipe (22)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Escarole Salad
(Ensalada Sevillana)
What You Need:
  • 1 medium-sized head escarole
  • 1 small head leafy lettuce
  • 1 chapon (2-inch square stale or crusty French bread rubbed with garlic)
  • 1/3 cup olive oil
  • 2 canned pimientos, drained and cut into strips
  • ˝ pound cooked ham, cut into julienne strips
  • 2 tablespoons wine vinegar
  • Salt, pepper to taste
  • 12 pitted black olives
  • 2 tablespoons chopped fresh parsley

  • How To Cook:
    1. Wash and dry escarole and lettuce; tear into bite-size pieces and refrigerate.

    2. When ready to serve, rub salad bowl with chapon.

    3. Add salad greens and oil; toss lightly.

    4. Remove and discard chapon.

    5. Add remaining ingredients; toss. Serve at once.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Europe » Spain
    Main Ingredient » Vegetables » Endive & Chicory
    Main Ingredient » Bread
    Main Ingredient » Meat & Poultry » Ham
    Dish » Salads

     





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