Once my nephew had a girlfriend from Spain. For the holidays, they brought an escarole and pomegranate salad to dinner that I’ve been wanting to make it ever since. I’ve recreated it from taste and description, and it’s good. My kids kept asking me “What IS escarole?” And I tried to describe it. Like a cross between endive and lettuce, but not like cabbage or kale. They were skeptical at first, even though they love all the above-mentioned greens (though they couldn’t quite remember what endive tastes like).
Suffice it to say, after the salad was all gone they asked if we could grow escarole in our garden next year, what kind of growing season it has, and where we might get seeds. I’d call that some serious salad! Plus, it’s beautiful to look at. Perfect for a holiday meal, since pomegranate is only ripe from November through January.
Escarole and Pomegranate Salad
- 1 small head or half a large head of escarole
- 1/2 pomegranate
- 1 crushed clove of garlic
- 1 Tablespoon lemon juice
- 1 Tablespoon red wine vinegar
- 4 Tablespoons olive oil
- Wash the escarole well and rip into smaller pieces.
- Remove the pomegranate seeds from its skin and set aside.
Mix up the salad dressing and toss with the escarole. Then sprinkle the pomegranate seeds on top and enjoy!
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