Sicilian escarole salad
Printed from COOKS.COM

1 large head escarole (broad leaf type)
1/3 cup olive oil
2 tablespoons wine vinegar
3 cloves garlic, pressed or finely minced and crushed
a few drops balsamic vinegar
1/3 teaspoon sea salt (adjust if using anchovies)
pinch black pepper
1/3 teaspoon basil leaves
1/3 teaspoon oregano leaves
1/3 teaspoon (or to taste) hot red pepper flakes
1 can medium sized black ripe olives or oil cured, chopped
1 large Vidalia or red onion, sliced thinly
1 large english cucumber, quartered lengthwise, sliced into 1 inch chunks
1 can anchovies (optional)

Add wine vinegar to bottom of bowl.

Peel garlic, and using a garlic press, add garlic to vinegar and allow to sit at least 10 minutes. (Alternatively, if you don't have a garlic press, mince garlic finely and then sprinkle with salt and rub the side of your knife across it to crush garlic to a fine paste, then add to vinegar as above.) Stir pepper, oregano, basil, and red pepper flakes into vinegar. Add chopped onion, stir to mix together.

Wash and thoroughly dry the escarole and separate the leaves, tearing them into 1-2 inch pieces. Add to vinegar and garlic, chop the cucumber into one inch pieces and season with black pepper.

If using the optional anchovies, drain, break them into sections and add to the olive oil. Otherwise, pour olive oil over salad, sprinkle with salt and mix gently but thoroughly.

Taste and adjust seasonings.