Escarole Frisée Salad

Name: Escarole Frisée Salad
Total time: 15 min
Yield: 6
Ingredients: 2 tbsp. extra virgin olive oil; 1 tbsp. red wine vinegar; 1 tbsp. capers; salt; pepper; 1 head escarole; 1 head frisée; 1 c. fresh flat-leaf parsley leaves; 1/4 c. finely chopped, drained roasted yellow pepper

Published: Apr 7, 2012

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Yields:

Total Time:

15 mins

Cal/Serv:

Inviting family and friends to swing by for a leisurely late-morning meal is a no-worries way to entertain. At your next brunch, serve this escarole salad with our Asparagus-Fontina Pizzettes (pictured).

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Ingredients

2 Tbsp. extra virgin olive oil
1 Tbsp. red wine vinegar
1 Tbsp. capers
salt
pepper
1 head escarole
1 head frisée
1 cup fresh flat-leaf parsley leaves
1/4 cup finely chopped, drained roasted yellow pepper

Directions

1. Step 1In large bowl, whisk together oil, vinegar, capers, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.
2. Step 2To same bowl, add escarole, frisée, parsley, and yellow pepper; toss to combine.

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