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What You Need:
(To Serve: 4 - 6)
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1 medium-sized head escarole
1 small head leafy lettuce
1 chapon (2-inch square stale or crusty French bread rubbed with garlic)
1/3 cup olive oil
2 canned pimientos, drained and cut into strips
½ pound cooked ham, cut into julienne strips
2 tablespoons wine vinegar
Salt, pepper to taste
12 pitted black olives
2 tablespoons chopped fresh parsley
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Translate this recipe:
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| How To Cook: |
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1. Wash and dry escarole and lettuce; tear into bite-size pieces and refrigerate.
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2. When ready to serve, rub salad bowl with chapon.
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3. Add salad greens and oil; toss lightly.
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4. Remove and discard chapon.
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5. Add remaining ingredients; toss. Serve at once.
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