Escarole seems, well, forgotten – left behind in the wake of trendy kale. Not so fast – this salad lets escarole’s crisp yet tender leaves and slightly bitter edge shine. A perfect foil for seasonal sweet figs, salty Prosciutto and a Balsamic reduction that will give your taste buds a good jolt.
In a small saucepan, add Balsamic vinegar and over low-medium heat, reduce liquid by half or until it has thickened slightly. Remove from heat, transfer to bowl and let cool.
Escarole seems, well, forgotten – left behind in the wake of trendy kale. Not so fast – this salad lets escarole’s crisp yet tender leaves and slightly bitter edge shine. A perfect foil for seasonal sweet figs, salty Prosciutto and a Balsamic reduction that will give your taste buds a good jolt.
In a small saucepan, add Balsamic vinegar and over low-medium heat, reduce liquid by half or until it has thickened slightly. Remove from heat, transfer to bowl and let cool.
In a large mixing bowl, combine lemon juice, lemon zest, salt, black pepper and extra virgin olive oil; mix well. Add escarole in the large bowl and toss gently.
Divide escarole among 6 small plates. Evenly divide figs and top with Prosciutto pieces. Using a tablespoon, drizzle the Balsamic reduction over each salad plate. Dig in!
Yield 6 servings
