Escarole Salad - Insalata di Scarola
Prep time
Total time
Serves: 4 servings
  • 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
  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.
Recipe by LaBellaSorella at