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Ingredients
- 1/2 cup julienne country ham
- 1/2 cup julienne spicy capicola
- 1/2 cup julienne salami
- 1 tablespoon olive oil
- 1 cup julienne yellow onion
- 1 cup julienne green bell pepper
- 1/4 cup julienne fennel
- 3 tablespoons minced garlic
- 3 pounds escarole, cleaned, dried and julienned across the leaf, using only leafy greens
- 1/2 cup chicken stock
- 4 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 tablespoons butter
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon sugar
- 1 teaspoon salt
- 1/2 cup good quality finely grated Parmesan
Details
Servings 6
Adapted from foodnetwork.com
Preparation
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