Even though when the weather gets colder we think less and less about eating salads and more about soups, stews and casseroles, I'm going to do something potentially dangerous... I'm going to post a salad recipe.
This isn't just any old salad, folks. This salad is made with escarole and Romaine lettuce instead of those delicate and tasty spring greens that we indulge in all spring and summer long. I love my mesclun mix, don't get me wrong... but this is a salad that has some meat to it. Escarole is a tough green, and Romaine can stand up to just about any dressing you throw at it (or on it). Together, they make a delicious, filling-- I would almost say hearty-- mix that's good any time of year.
The dressing is somewhat reminiscent of Caesar... and not the creamy "Caesar" stuff that tastes like ranch dressing with a little Parmesan cheese, kids: the real stuff! I recommend balsamic vinegar, but if you really wanted to Caesar it up you could substitute lemon juice. Just make sure that there's an acid of some sort in there; we need it to make the tough, bitter escarole tender and tangy. Mmmmm.
Escarole comes in heads like leaf lettuce; this recipe calls for 2 heads. It may seem like a lot, but if you've ever cooked greens then you know... it won't stay that way. When the acid in the vinegar/juice basically "cooks" the greens, they will wilt... and you'll be wondering, "where on earth did all my greens go??" So take it from me, especially since this salad is so yummy; it's worth it not to skimp on the amounts of ingredients.
Escarole, Tomato and Asiago Salad (serves 4-6)
Ingredients:
The salad
~ 2 heads fresh escarole
~ 1 good-sized head fresh Romaine lettuce
~ 4-5 medium vine-ripe tomatoes
~ 1/2 a small white onion, very thinly sliced (optional)
The dressing
~ 1/3-1/2 cup balsamic vinegar (or lemon juice, apple cider vinegar, or red wine vinegar)
~ 1/4 evoo
~ 2-3 garlic cloves, pressed or minced
~ fresh ground sea salt and pepper
~ a pinch of fresh chopped or dried parsley/basil/oregano, any or all (optional but nice)
~ grated Asiago cheese (if you want a nice shortcut you can usually buy tubs of grated Asiago in the supermarket cheese section... I like Belgioso)
~ 3 minced anchovy fillets (get anchovies canned in olive oil if possible)
Pick and wash the leaves of the Romaine and escarole, then slice them into strips. The easiest way to do this is stack a few leaves on top of each other, roll them into a tube lengthwise, and slice the tube into pieces about 1 inch wide. Pile the pieces into a giant bowl.
Cut the tomatoes into bite-size pieces, then throw them in too. For the onions, if you choose to add them... you know the paper-thin sliced onions they put on subs at Italian delis? That's how thin I'm talkin' here. Throw them into the bowl.
Whisk together all the dressing ingredients EXCEPT FOR THE CHEESE. That stuff's gonna get sprinkled on at the end. Pour the dressing over the salad and toss together thoroughly... use your hands if you're not afraid to! Work the dressing through all the nooks and crannies of that salad. When it's all mixed up, cover the bowl with plastic wrap and throw it in the fridge. It's going to sit and marinate for at least 2 hours; more if you can spare the time. Every once in a while, re-toss it because all the dressing will have worked its way to the bottom of the bowl.
Okay, fast-forward to serving time... toss it once more with tongs to redistribute dressing, then grab a handful of Asiago shreds and sprinkle in an even layer over the top of the salad. (SEE how it's shrunk?? Holy moley!) Now serve, eat and marvel at the power of pH.
Now that you're eating it and marveling at its deliciousness, I'm going to tell you a little bit about escarole, cause it's AWESOME. I'm not going to give it any cutesie little names or anything like that... escarole doesn't need to be cute. It's packed with vitamins A, C, K and several B vitamins as well as iron, copper, manganese, potassium, and bunches of dietary fiber; escarole is power food. LOVE IT.
On that note, have a great day kids! Apologies once again for the long absence... school is intense, but I still love ya!
Ciao. ^_^
