La Bella Sorella

Italian food, travel & lifestyle

  • Home
  • About
  • Italian Specialty Dishes
  • Italian Travel Memories
  • La Dolce Vita
  • Notable Italian Restaurants
  • Contact

Escarole Salad – Insalata di Scarola

March 13, 2017 By pblevitt 8 Comments

Escarole Salad | labellasorella.com

At Casa Levitt we end every dinner with a simple mixed green salad of sorts, whether we are having an elaborate meal or perhaps a simple frittata.  Winter months may limit the variety of local organic baby greens so I try to incorporate what the season has to offer.  I grew up eating escarole in many forms and absolutely adore its more peppery outer leaves and tender center.  This broad leaf member of the endive family is hearty enough to take on the boldest of flavors, ideal for anchovy & garlic dressing using a strong wine vinegar.

Spin drying the escarole to remove any traces of water | labellasorella.com

The most difficult part of preparing Escarole Salad or Insalata di Scarola is taking the time to properly clean the individual leaves, freeing them from any soil particles which remain. Generally, I fill a clean sink with abundant cool water and immerse the leaves to soak for 10 or 15 minutes.  Drain the escarole leaves to a colander, rinse again and give them a spin in a salad spinner.  No one enjoys a a diluted dressing which invariably occurs when the greens are not properly dried.

Salted whole anchovies and garlic | labellasorella.comMashing the garlic & anchovies fillets together | labellasorella.com

Humble ingredients, all of which are staples in the Italian pantry are the key to this salad. Personally, I prefer salt packed anchovies and keep a supply on hand; that being said you could certainly use a quality anchovy packed in olive oil.

Drizzling the red wine vinegar into the anchovy - garlic paste | labellasorella.com

Creating a paste with the anchovies, garlic and a bit of salt is the basis of the dressing.  A fork is the best tool to use in this case pressing it against the side of the salad bowl.

The dressing is completed in the bowl with the addition of some quality red wine vinegar – thank you Mio Marito, and your favorite extra virgin olive oil.  Not the olive oil you might use to cook with but something robust. Many of my wine producers also produce olive oil and generously share with me. This happened to be an oil from Le Marche, gifted by Borgo Paglianetto; we have so enjoyed it, allora it will soon be finished.

House made red wine vinegar and quality extra virgin olive oil | labellasorella.com

Once the dressing has been prepared, it is just a matter of adding the clean, dry escarole leaves which have been torn into more manageable pieces.  Give the salad a proper toss to be certain that each of the leaves have been coated with the dressing.  Taste to adjust for seasoning and serve.

Escarole Salad or Insalata di Scarola | labellasorella.com

5.0 from 1 reviews
Escarole Salad - Insalata di Scarola
 
Print
Prep time
15 mins
Total time
15 mins
 
Author: Paula Barbarito-Levitt
Serves: 4 servings
Ingredients
  • 1 head of escarole, 1 pound
  • 1 clove of garlic, peeled and sliced in half
  • 4 fillet of anchovies, preferably from whole anchovies packed in sea salt
  • 2 Tbs. good quality red wine vinegar
  • 4 Tbs. extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
Instructions
  1. Fill a clean kitchen sink or very large bowl with cool water. Remove the leaves from the head or escarole, trimming the base with a knife as you do so. Submerge the leaves in the cool water and gently move around a bit using your hands to dislodge any residue of sand or grit. Allow the escarole leaves to remain, undisturbed in the sink for 10 minutes. Remove the leaves from the sink to a colander. Rinse the escarole leaves under cool running water and allow them to drain in the colander.
  2. Tear the escarole leaves into manageable pieces for the salad and place in a salad spinner. Spin well until the leaves are dry; it may be necessary to do this several times. Lay the torn escarole leaves on a clean cotton dish towel to absorb any residual moisture.
  3. Place the anchovy fillets and garlic in the bottom of a salad bowl - preferably a wooden one. Sprinkle with some kosher salt and using the tines of a fork mash the two together until a uniform past has been formed. Drizzle the red wine vinegar into the anchovy-garlic paste, creating a uniform mixture. Follow with the olive oil in the same manner until an emulsified dressing has been formed.
  4. Add the prepared escarole leaves to the salad bowl and toss gently yet thoroughly until all of the leaves have been coated with the dressing. Add freshly ground black pepper and toss again, taste for season and add additional salt if needed. Serve immediately.
3.5.3226

 

Share this:

  • Facebook
  • Twitter
  • Pinterest
  • Tumblr
  • Print

Related

Filed Under: Salads for Every Season

« Salmone con Pistacchio e Limone Conservati – Salmon with Pistachio and Preserved Lemon
Chicken with Preserved Lemons – Pollo al Limone Conservati »

Comments

  1. Ciao Chow Linda says

    March 13, 2017 at 6:47 pm

    I grew up enjoying escarole salads, and cooked escarole too. It was one of those greens that would grow in the garden almost to Christmas. You’re so right about how it can stand up to a dressing made with anchovies. Must try.

    Reply
    • pblevitt says

      March 15, 2017 at 10:07 am

      An unexpected pleasure of my blogging has been connecting the shared food memories with others, so thank you for your comment Linda.

      Reply
  2. Janie says

    March 14, 2017 at 3:24 pm

    There’s that lovely green again! This time I was lucky to find it at the first store I went to.

    Reply
    • pblevitt says

      March 15, 2017 at 10:08 am

      Glad to hear Janie!

      Reply
  3. Frank says

    March 18, 2017 at 5:50 am

    I think we may have been separated at birth, Paula. I make escarole salad exactly the same way. Use the hearts for salad and save the green outer leaves for cooking.

    Reply
    • pblevitt says

      March 19, 2017 at 6:25 am

      The connection through the tradition of food is a significant one Frank and I am delighted that we found each other.

      Reply
  4. maria says

    March 19, 2017 at 12:58 pm

    I was fortunate enough to experience “a backyard garden” during my youth. In the summer, there was never a shortage of escarole salad and in the winter there were the calzones, soups, and savory pies… all with escarole! So many wonderful memories… thank you Paula. Your salad looks lovely ♥

    Reply
  5. pblevitt says

    March 20, 2017 at 4:22 am

    The memories and stories connected with food are an integral part of the blogging experience. Thank you for sharing yours Maria…

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Welcome to La Bella Sorella!

After years of teaching regional Italian cooking classes, planning Italian adventures, and sharing my travel tips about Italy, starting a blog about Italian food, travels and lifestyle was a just natural next step. Learn More…

Let’s Connect

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter

Subscribe to my Blog via Email

Recent Posts

  • Gnocchi alla Romana – Roman Style Semolina Gnocchi February 11, 2019
  • Chickpea & Pumpkin Soup – Zuppa di Ceci & Zucca November 26, 2018
  • Chiara’s Pear Torte – La Torta di Pere della Chiara November 4, 2018
  • Gavi Ravioli – Ravioli a Culo Nudo al Gavi October 1, 2018
  • Fried Zucchini Flowers – Fiori di Zucca Fritti July 18, 2018
  • Cherry Tart – Crostata di Ciliegie June 11, 2018

Archives

  • February 2019
  • November 2018
  • October 2018
  • July 2018
  • June 2018
  • May 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014

Categories

  • Appetizers, Antipasti & Wonderful Things to Nibble On
  • Basic Techniques
  • Beverages with an Italian Twist
  • Breads & Pizza
  • Comforting Soups, Pasta Dishes & Risottos
  • December Holidays
  • Desserts to Dream Of
  • Egg Dishes for Every Occasion
  • Living La Dolce Vita in California
  • Main Course Dishes or Secondi
  • None
  • Notable Italian Restaurants
  • On the Road in Italy
  • Passover
  • Rosh Hashanah
  • Salads for Every Season
  • Side Dishes or Contorini
  • Thanksgiving
  • Wine & Aperitivo Time

Blogroll

  • Parla Food
  • La Tavola Marche
  • Aglio, Olio e Peperoncino
  • Panini Girl
  • smitten kitchen
  • Due Spaghetti
  • Italy on My Mind
  • Ciao Chow Linda
  • Brooklyn Salt
  • Elizabeth Minchilli in Rome
  • Memorie di Angelina
  • Juls' Kitchen
  • Silvia's Cucina
  • Emiko Davies
  • Domenica Cooks
  • Marisa’s Italian Kitchen

Connect

After years of teaching regional Italian cooking classes, planning Italian adventures, and sharing my travel tips about Italy, starting a blog about Italian food, travels and lifestyle was a just natural next step. Learn More…

  • Email
  • Facebook
  • Instagram
  • Twitter

Popular Posts

Copyright © 2019 Paula Barbarito-Levitt