Recipe Submitted by sunshine from Lake Zurich, IL:
Soak escarole to remove grit. Dry and tear into bite size pieces. Add anchovies undrained and all other ingredients. Toss. Chill in refrigerator about 20 minutes before serving. Remember to go easy on Balsamic vinegar. It tends to be strong. I add about 1/4 of cup and taste before adding more.
sunshine tells us, "This recipe comes from my Italian grandmother who made it every Christmas Eve along with about 12 different types of fish. I crave it every year. It would'nt be Christmas for me without it! Delicious (even if you can't stand anchovies-which I can't-the oil is flavored with, but not overwhelmingly) I like this salad with crusty Italian bread and Cioppino (Italian fish stew) on Christmas Eve with my own family."
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