Escarole Salad


Here's a pleasingly hearty  and simple-to-make green salad from Chef Michael P. Clive. Serve with his quick cassoulet for a comforting cool weather meal.

Escarole Salad by Chef Michael P. Clive


1 large head escarole, washed, drained and torn into bite sized pieces

1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
1 tbsp chopped parsley
1 tbsp finely minced shallot
to taste salt and pepper


  1. In a small bowl, whisk together vinaigrette ingredients. Season to taste with salt and pepper.
  2. Toss with torn escarole in a large mixing bowl and serve immediately.

Yield: Serves 4-6


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