Italian Soups and Salads Recipes - Sicilian Escarole Salad

Ingredients            

• 6 cups tom escarole

• 6 cups tom leaf lettuce

• 1 English cucumber or cucumber, quartered lengthwise and cut into 1/2-inch pieces

• 1 cup pitted ripe olives or oil-cured black olives, chopped

• 1 cup thinly sliced red onion or Vidalia onion

• 3 cups desired Salad Stir-Ins

• 1 recipe Anchovy Dressing

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Method:

1. In a very large salad bowl combine escarole, lettuce, cucumber, olives, and onion. Add desired Salad Stir-Ins.

2. Pour Anchovy Dressing over salad; toss to coat well.

SALAD STIR-INS: Take your choice of chopped bottled roasted red sweet peppers, drained and rinsed canned cannelloni beans (white kidney beans), drained and flaked canned Italian tuna (packed in olive oil), Parmesan croutons, tomato slices, snipped fresh basil, snipped fresh oregano, chopped salami, chopped mortadella, cubed Asiago cheese, and/or shredded provolone cheese.

ANCHOVY DR8SSING: In a screw-top jar combine 1/3 cup olive oil; 2 tablespoons white wine vinegar; one 2-ounce can anchovy fillets, drained and chopped; 3 cloves garlic, minced; 1/2 teaspoon dried basil, crushed; 1/2 teaspoon dried oregano, crushed; 1/4 teaspoon salt; 1/4 teaspoon crushed red pepper; and 1/8 teaspoon black pepper. Cover and shake well.