Escarole is the mildest mannered member of the chicory family of lettuce, but can claim many healthy components.
Its leaves are brilliant green and floppy on the outside lightening to almost white in the centre. It welcomes the strongly flavored anchovy dressing as does the diced avocado.
This organically-grown beauty was picked young–we ate almost the whole lettuce for lunch–there was very little wastage. A larger more mature specimen might need the damaged outer leaves removing.
Mixing the greens makes for a pretty picture. Add a little darker green rocket to the salad if you have it to hand.
Yesterday our friend Romaine–here for a few days–suggested some diced cucumber might cut the rich mix of anchovy and avocado. I’ll try it today with the last avocado and some rocket.
1 escarole lettuce–washed and spun dry
2 avocados–halved and diced
1 sweet onion or several spring onions/scallions–sliced thin
For the dressing:
1 garlic clove–peeled and pulped with a little salt in a mortar
4 anchovy fillets–chopped roughly
2 tblsps red wine vinegar
4 tblsps olive oil
salt to taste–remembering the anchovies are salty and a turn of the pepper mill
mix the dressing:
- Add the chopped anchovy fillets to the garlic pulp in the mortar and mush and stir them together.
- Add a little pepper.
- Mix in the vinegar then whisk in the oil.
- Taste for salt and add extra if needed.
Arrange the leaves of the escarole as you like in a wide bowl and add the avocado, onion and the rocket (optional!).
Just before serving, whisk the dressing and spoon it over the salad.
Turn it all over to coat the salad leaves thoroughly.
Robin Ellis 
Hullo, Robin,
This sounds excellent, the avocados and oil & vinegar–yum! But what would you suggest as an alternative for the anchovies? Tuna? Or just do it sans poisson? 🙂
PS: Love the apron! Was that from your nephew? 🙂
Dianne
Hi Dianne–no real substitute for anchovies. Our friends Michael and Prue gave me the pinny!
Yes, it’s a wonderful photo. But so wintery looking with that leafless tree behind you.
Sorry my post went to the wrong place. It refers to Sheila’s comment.
I love the top photo!!!!
Hmmm, that looks a good salat.I like the top photo very nice !
Love the photo, love the salad
Hello Mr Ellis!
I am new to commenting on blogs but I am a very old fan of yours and of the series Poldark since the 70’s! Thanks to my husband, I too own the complete Poldark series and watch it often even though I think he was a little jealous of Ross Poldark. Cant blame the man.
My husband is a diabetic for many years now and I have just joined “the club” if you will with much hesitation on addressing the situation until I came across this site and starting reading and reading and reading all of the wonderful comments.
I spoke to my husband about this and he is so cute and asked if I wanted him to buy your cook book for me and without any hesitation I said yes please. So its on order and I cant wait to for it to come.
Well, as I was reading your resent post, in answer to Dianne Ps question, might be capers may be substitued for anchovies. Same origins. I hope its right.
Well i have taken up enough of your time and I thank you for your many years of wonderful entertainment and now many years of wonderful cooking as well.
Sincerely yours,
Georgene
Capers are worth a try–I hadn’t thought of them–thanks, Georgene.
If I understand you right–you have recently been diagnosed with type2.
If so it will make it easier for you and your husband to share the food experience.
It’s not the end of the good life by any means!
Thank you for your kind comments and I hope you find the book helpful.