*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I don't know if I'd call this a salad - It's more like a side dish or an appetizer. But that aside it's really good! Between the escarole the lemon and the kalamata olives there are some intense flavors battling for attention.
I'm giving this recipe four stars for flavor although I did add several cloves of chopped garlic however I'm giving "escarole" in general one star. My daughter had a similar dish at a friends and loved it so she asked me to make it for her. I don't know what went wrong but my escarole came out tough and chewy. I don't claim to be escarole savy but I certainly cooked it long enough. If anyone out there has any suggestions I would certainly appreciate it because we honestly couldn't even finish it. Again the flavors were great Tammy and I'll give this another try if I can find a way to tenderize the leaves.
Healthy easy to make and yummy!! My only suggestion is to add a little garlic and red pepper to the oil before adding the Escarole and to reduce the amount of lemon juice to maybe a quarter of a cup. Very Good Thanks!!
We loved this recipe. Did not think the lemon was too much, as mentioned by some reviewers but we did use Meyer lemons from our tree which are a milder flavor so maybe that is why. I did not see that the recipe required 2 heads of escarole so I only purchased one, then wound up tossing in baby arugula after the salad was removed from the heat to make up for the missing escarole. I think I may almost prefer it this way in the event I prepare this again. All at our dinner party loved it but we are bitter greens lovers. The capers were especially nice! We served this as a salad/side dish with a polenta & braised short ribs - perfect to cut the creaminess & fattiness of the other items served.
I love the idea but the lemon was too much for me; next time I'll halve it. Like other reviewers I added garlic to the olive oil. I went to four markets and couldn't find escarole or frisee so I used spinach and arugula.