Insalata d'Escarola (Escarole Salad)
From Waldensian cookery, 1957
Serves four to six.
Presented as published in 1957. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Waldensian cookery (1957), page 25. The excerpt below is the record exactly as published.
INSALATA D‘ESCAROIA Escarole Salad 1 medium head escarole 2 tablespoons wine vinegar 4 leaves fresh sweet basil, chopped 6 tablespoons olive oil salt and pepper to taste
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