Italian Escarole Antipasto Recipe
Roasted Peppers chopped
Escarole (recipes for sauteed Escarole Click Here)
Plum tomatoes Sliced
Black oiled cured olives
Chopped Bell peppers
Extra sharp chunks of Provolone (the kind that bites you back :)
Artichoke hearts chopped
Long strands of grating cheese
1 clove finely minced garlic
1/4 cup of each balsamic vinegar and olive oil, mixed with 1/2 teaspoon each(use fresh when available)parlsey, oregano, basil, red pepper flakes, salt, pepper to taste and 1 tablespoon grating cheese. Blend all together and toss with the vegetables.
In a bowl mix the peppers, tomatoes, parsley, provolone and artichoke hearts at this point add any meats you would like then toss with the salad dressing.
Optional: proscuitto chopped, genoa salami chopped, pepperoni cut up, hard boiled egg slices, mozzarella diced, chunk Tuna in olive oil, chickpeas or white beans, mushrooms or zucchini sauteed.
Place a bed of sauteed Escarole on plate. Top with mixture of vegetables on top, olives and and serve with grating cheese and crusty Ciabatta Italian Bread.
+claudia lamascolo Author