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Warm Wilted Escarole Salad with Fried Garlic

Escarole is super hearty and lends itself well to being cooked and served warm with bold flavors, like the anchovy dressing in this recipe. Serve it up with some roast chicken, or just eat it on its own!



  • 1 head of escarole
  • 4 cloves of garlic, sliced very thinly on a mandolin
  • 1 ½ - 2 cups of grapeseed oil
  • 6 ramp bulbs, sliced
  • 1 shallot, sliced very thin
  • Juice and zest of one lemon
  • ¼ cup of the garlic frying oil
  • 1 teaspoon dijon mustard
  • ½ teaspoon sugar
  • 2 tablespoons of capers, chopped
  • 3 anchovies, minced
  • 6 basil leaves, torn into bite size pieces
  • Toasted pine nuts
  • Salt and pepper to taste 
  1. With the root still attached, cut the escarole head into equal sized wedges and reserve.
  2. Combine the sliced garlic chips with the cold oil in a pot and place over a medium flame, while constantly monitoring and stirring occasionally to prevent the garlic from sticking to each other.
  3. This step requires vigilance, so be ready with a plate or tray and some paper towels to drain the garlic when it is ready. As the oil heats up the garlic will slowly fry. When the garlic is a very light golden color and it has mostly stopped bubbling, you can remove it from the oil onto your waiting landing pad and season lightly with salt. Let the oil cool and reserve.
  4. To prepare the dressing whisk together the zest and juice of the lemon, mustard, sugar, capers, and anchovies until combined.
  5. Whisk in the garlic oil and season to taste with salt and pepper.
  6. Heat a few spoonfuls of the garlic oil in a saute pan over medium heat. Lightly sear the wedges of escarole very quickly and reserve.
  7. In the same oil, lightly saute the ramp bulbs, and add the dressing to the pan to get it slightly warm.
  8. Dress the escarole with the warm dressing, shaved shallots, and top with garlic chips, torn basil, and toasted pine nuts.