- 1 small head of escarole, washed and sliced
- 3 stalks of celery cut into attractive pieces
- juice of 1 lemon
- 5 tablespoons olive oil
- 1/2 teaspoon of kosher or coarse salt
- 1 Garlic clove minced.
Preparation:In a small bowl combine lemon juice, olive oil, coarse salt, and garlic whisk together until smooth. Wash escarole well, using a knife cut salad into ribbons; cut celery into attractive bite size pieces place in a large bowl, toss with dressing making sure the dressing covers everything. Enjoy!