I woke up this morning craving cleansing and clarity. This straightforward 3-ingredient dish was just the ticket. It is inspired by “Scarola a Insalata,” (Escarole Salad) a recipe by Edda Servi Machlin whose books chronicle the history of the Italian Jews and their delicate, delicious cuisine. The slightly bitter escarole (more lyrical “scarola” in Italian) is topped with sweet juicy oranges and nutty, crunchy almonds. May this represent the trajectory of our government (absent the nuttiness, thank you very much).
Ingredients to serve 2
- ½ head of escarole (about 8 leaves)
- 2 mandarin oranges
- ½ teaspoon sea salt flakes (I used Maldon) to taste
- fresh ground pepper (to taste)
- ¼ cup extra virgin olive oil (optional)
- ½ cup raw almonds, pan-toasted and slivered
- Remove about 8 leaves from the head of escarole head, with some from the heart.
- Cut the whiter parts of each leaf into inch-wide ribbons. Save the greener parts for cooking (I suggest blanching them) and wash and dry the delicate white and slightly green ribbons.
- Peel and cube the mandarins.
- Combine the escarole, oranges, sea salt flakes and fresh pepper in a bowl. Add the olive oil if you desire, but it’s really not necessary, as it’s already loaded with flavor and texture. Toss.
- Sprinkle with the toasted, slivered almonds and serve.
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