escarole salad

By pdav

Ingredients

• 1/3 cup olive oil
• a strip of lemon zest
• 8 torn basil leaves
• salt
• 1/2 thinly sliced red onion
• 1 head chopped escarole
• 2 sliced celery stalks
• 3/4 cup chopped green olives
• 3 tablespoons olive juice
• 2 segmented lemons
• 1/4 cup each toasted pine nuts
• 1/4 cupgolden raisins
• salt and pepper.

Preparation

Step 1

Make lemon-basil oil:

Mix 1/3 cup olive oil, a strip of lemon zest, 8 torn basil leaves and a pinch of salt; infuse 2 hours. Soak 1/2 thinly sliced red onion in water for 10 minutes to mellow the bite. When ready to serve, toss 1 head chopped escarole, the onion slices, 2 sliced celery stalks, 3/4 cup chopped green olives and a few tablespoons olive juice, 2 segmented lemons and 1/4 cup each toasted pine nuts and golden raisins in a serving bowl. Discard the zest from the infused oil, drizzle over the salad and season with salt and pepper.