Escarole Salad
Cheryl
ingredients
- Escarole Lettuce (large bunch)
- 1 Can Drained cannelini beans
- 1 can drained sliced black olives
- 2 tbsp. finely chopped/sliced red onion
- 1/4 lb blanched fresh green beans
- Parmasean Cheese
- 1 whole lemon
- Olive oil
- Kosher salt
- Fresh pepper
directions
- 1
Wash lettuce
- 2
Cut or break into small pieces, place in large bowl.
- 3
Drain & slice olives, drain cannelini beans put on lettuce. Put onion on mixture. Cut green beans into bite size pieces put on salad. Sprinkle salt & pepper to taste over lettuce.
- 4
Just prior to pour olive oil to moisten. You can always add more if desired, squeeze lemon over lettuce. Toss gentley with salad forks. Grate fresh parmasean cheese and serve.
notes
Love this salad so fresh and you can eat leftovers next day. Lemon keeps lettuce from wilting
Source: mom
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