Escarole with Warm Garlic and Olive Oil
Crisp escarole dressed with warm olive oil infused with sliced garlic and chili, brightened with red wine vinegar and lemon.
Why you'll love Escarole with Warm Garlic and Olive Oil
Escarole is a broad-leaved chicory, mildly bitter and sturdy, and a warm dressing is the best thing you can do to it. Olive oil warmed gently with thinly sliced garlic and a pinch of chili becomes fragrant and golden, and poured over the leaves while still warm it wilts them just slightly at the edges while the centers stay crisp.
The garlic cooks low and slow so it turns soft and sweet rather than sharp, and it comes off the heat the moment it turns pale gold, before it can brown and turn bitter. A splash of red wine vinegar and lemon goes in with the oil, which bubbles and turns into a warm vinaigrette. It is an Italian technique for greens that works every time.
Serve it beside roast chicken, pork, steak, or fish, or top it with a soft egg for lunch.
Quick overview: This Escarole with Warm Garlic and Olive Oil takes 10 min of hands-on time and about 15 min in all and makes 4 servings, each about 2 cups. You'll need a skillet.
Ingredients
- 1 large head escarole (about 1 lb), leaves torn
- 1/4 cup olive oil
- 4 cloves garlic, thinly sliced
- a pinch of red pepper flakes
- 1 tbsp red wine vinegar
- 2 tsp fresh lemon juice
- 1/4 tsp fine sea salt
- freshly ground black pepper
- 2 tbsp finely grated parmesan, optional
- Make it from scratch: Warm Garlic Dressing
Instructions
- Prepare the escarole: Cut off the root end and separate the leaves. Tear them into large bite-size pieces, wash them well since escarole holds grit at the base, and dry them thoroughly in a salad spinner. Put them in a large bowl with the salt.
- Warm the garlic: Put the olive oil, garlic, and red pepper flakes in a small skillet and set it over medium-low heat. Cook gently for 3 to 4 minutes, until the garlic is soft and just turning pale gold. Take it off the heat right away.
- Make the warm dressing: Carefully add the red wine vinegar and lemon juice to the warm oil. It will bubble. Swirl the pan to combine.
- Dress: Pour the warm dressing and garlic over the escarole and toss with tongs until every leaf is coated and the edges wilt slightly.
- Serve: Season with pepper, scatter the parmesan if using, and serve right away while the dressing is warm.
Storage and leftovers
This salad is best served warm. Leftovers keep in the refrigerator for a day and are good sautéed briefly in a hot pan.
The escarole can be washed and dried up to 2 days ahead and kept wrapped in a towel in the refrigerator.
Variations
- With anchovy: Melt 2 anchovy fillets into the warm oil with the garlic.
- With pork belly: Crisp diced fresh pork belly in the pan, then use the rendered fat in place of some of the oil.
- Frisée: Use frisée or a mix of chicories.
- With egg: Top each serving with a soft-boiled or poached egg.
Notes and tips
- Start the garlic in cold oil: Starting cold lets the garlic soften and sweeten before it browns.
- Watch the color: Pull the garlic when it is pale gold. Dark brown garlic tastes bitter.
- Wash well: Escarole often has grit near the base of the leaves.
- Dress at the last minute: The warm dressing is best poured over right before serving.
Nutrition and mindful eating
- Escarole is a chicory with folate, vitamin A, and vitamin K, and its mild bitterness pairs well with rich foods.
- Garlic cooked gently turns sweet and mellow, and it brings flavor that makes the greens satisfying.
- Olive oil is the real fat here, and warming it carries the garlic and chili through every leaf.
- Red wine vinegar and lemon bring brightness in place of a bottled dressing.
- As you eat, notice the warmth of the dressing against the cool, crisp leaves, and pay attention to how a simple dish of greens can feel comforting.
Frequently asked questions
Have a question about this Escarole with Warm Garlic and Olive Oil? Start here, with the questions people ask most.
What does escarole taste like?
Mildly bitter and fresh, sturdier than lettuce and gentler than radicchio.
Can I cook the escarole instead?
Yes. Sauté it in the garlic oil for 2 to 3 minutes until wilted, then finish with the vinegar and lemon.
Is the dressing too strong with four cloves of garlic?
Cooking the garlic gently makes it soft and sweet, so it tastes mellow.
What can I serve it with?
Roast chicken, pork chops, steak, fish, or a soft egg.
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