Escarole with Lemon, Capers and Kalamata Olives – Vermont Organic Farm | Cedar Circle Farm & Educati
A unique way to cook escarole which brings out its subtle flavor. A nice combination of yummy additions makes this dish unique and dinner-worthy. Play around with garnishes to make it yours! Recipe...
Ingredients
- 3 T olive oil
- 2 medium heads escarole rinsed, dried and chopped
- 1/3 c lemon juice
- 2 T capers
- salt to taste
- 10 kalamata olives pitted and sliced
- 5 sundried tomatoes softened and chopped (or use fresh tomatoes)
- feta cheese (optional)
- black pepper fresh ground
More Like This
Sauteed Escarole Recipe | Laura in the Kitchen - Internet Cooking Show
laurainthekitchen.com
Escarole Salad Recipe — The Mom 100
themom100.com
Clever Substitute for Escarole
cookingwithkendra.net
Escarole Salad from What to Eat Now (Spring & Summer) by Valentine Warner
app.ckbk.com
Escarole and Orange Salad with Green Olive Vinaigrette | America's Test Kitchen
americastestkitchen.com
Escarole Salad | Constant Cookbook
constantcookbook.com
Homemade Olive and Sundried Tomato Tapenade with Capers - Recipe By Me
recipebyme.com
Kalamata Olive Tapenade – Lovethatsauce
lovethatsauce.com