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What You Need:
(To Serve: 4 - 6)
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1 medium-sized head lettuce
1 medium-sized head escarole
2 peeled garlic cloves
2 tablespoons chopped fresh mint
½ teaspoon salt
1/3 cup olive oil
2 tablespoons fresh lemon juice
Pepper to taste
1 large red onion, peeled, sliced thinly, and separated into rings
8 pitted black olives
1 large tomato, peeled and cut into wedges
2 tablespoons chopped fresh coriander or parsley
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Translate this recipe:
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| How To Cook: |
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1. Wash and dry lettuce and escarole; tear into bite-size pieces and refrigerate.
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2. Crush garlic, mint, and salt in a salad bowl; add oil; mix well; leave 30 minutes.
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3. Add greens; toss lightly. Add lemon juice, pepper, and onion rings; toss.
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4. Serve at once, garnished with olives, tomatoes, and coriander.
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