Escarole Salad


1 head of escarole endive lettuce (may substitute your favorite lettuce) 1/2 small yellow onion 1-2 tbsp fresh dill Apple cider vinegar Vegetable or olive oil Salt Sugar (optional).


Rinse the lettuce, and by hand break into smaller, edible pieces. Finely dice the onion and chop the dill and add to the lettuce. Add 2-3 splashes of vinegar, and a capful of oil. Add salt and sugar to taste (the sugar cuts back on the acidity of the vinegar so don’t use much).

Serves 4-6

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