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Tangy Escarole Niçoise Salad: Discover a Fresh Twist!

Tangy Escarole Niçoise Salad
Print Recipe

A refreshing and vibrant salad featuring escarole, olives, tomatoes, and a tangy dressing, perfect for a light meal or side dish.

Ingredients

Scale
  • 1 head of escarole, washed and torn into pieces
  • 1 cup cherry tomatoes, halved
  • 1/2 cup black olives, pitted and sliced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup capers, rinsed
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine the escarole, cherry tomatoes, olives, red onion, and capers.
  2. In a separate small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
  3. Pour the dressing over the salad and toss gently to combine.
  4. Serve immediately or let it sit for 10 minutes to allow the flavors to meld.

Notes

  • Feel free to add protein such as tuna or hard-boiled eggs for a more filling meal.
  • This salad can be made ahead of time; just add the dressing right before serving.
  • Adjust the acidity of the dressing to your taste by adding more vinegar or mustard.

Nutrition

Find it online: https://howeats.com/tangy-escarole-nicoise-salad-recipe/