Recipes > Salads > Escarole Salad

Escarole Salad


  • 2 heads of escarole
  • small piece of crust of bread
  • 1 clove of garlic
  • salt
  • 1 saltspoonful of pepper
  • 4 tablespoonfuls of the very best olive oil
  • 1 tablespoonful of tarragon vinegar


This is one of the best salads known. Serve it as follows: Take escarole; reject all green and decayed leaves; place the white bleached leaves in a salad-bowl, after being thoroughly washed and dried in a napkin; take bread, and garlic, dip the garlic in salt and rub it a few times on the bread; add the piece of bread to the salad-bowl. Next add half a teaspoonful of salt, pepper, and olive oil; toss the salad gently; then add tarragon vinegar; toss again; remove the piece of crust, which is known as "Chapon," and serve. Escarole is the broad-leaved variety of the well-known endive.


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Fifty Salads (1885).

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