January 7, 2021 • Nancy Wolfson-Moche

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


  1. Remove about 8 leaves from the head of escarole head, with some from the heart.
  2. 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.
  3. Peel and cube the mandarins.
  4. 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.
  5. Sprinkle with the toasted, slivered almonds and serve.



Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).