It’s winter and the greens are so fantastic. I found this beautiful head of Escarole, and had to make this salad. Personally, I love this green. I prefer it in its natural state and I have been adding it to my daily salads. Yesterday I made this version to take to a party. I added roasted butternut squash and tossed it with an apple cider vinaigrette.
It is very easy to make. This is what I did.
First, using a vegetable peeler, peel the butternut squash.
Cut the squash into small square pieces. Place on a baking sheet. Toss in a little olive oil, sprinkle with sea salt. Bake in a preheated 375 degree oven for 20- 30 minutes. Cook until the squash is tender. Let cool.
For the Escarole,
Wash it very carefully. Cut into small pieces. Toss with the squash and salad dressing.
1 Tbsp. Dijon style mustard
1 Tbsp. Apple cider vinegar or orange juice
3 Tbsp. Olive oil
Mix together the mustard and the vinegar.
Whisk in the olive oil slowly. You will come out with a nice thick salad dressing.
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