Sicilian Escarole Salad


Sicilian Escarole Salad is an easy salad to prepare and is an excellent choice served before a nice Italian entree. The lemon juice and the olives work well with the bitter taste of the escarole.

Escarole is a green from the chicory family. It's a type of vegetable that can be used in many Italian dishes such as escarole and beans, escarole and sausage and escarole soup.

My favorite thing about making this Escarole Salad is when using escarole you can change the flavor of the salad by using more inner leaves as opposed to just using the outer leaves.


  • 3 Tbls of extra virgin olive oil
  • 2 heads of escarole, washed, dried and chopped
  • 1/2 cup of lemon juice
  • 2 Tbls of capers, drained and rinsed
  • 12 kalamata olives, pitted
  • 1/4 tsp of salt
  • 1/4 tsp of fresh grated black pepper


  • Heat the olive oil in a large frying pan.
  • Add the escarole and cook until wilted.
  • Stir in the lemon juice.
  • Add the capers and olive and cook for about 10 minutes.
  • Season with salt and pepper.

    Serves 4 people

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