First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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Adapted from Rachael Ray
Use the tender leaves of central blanched portion of the escarole
Heat oil and garlic in a small pan over moderate heat. Simmer garlic in oil to infuse the flavor. Remove the garlic from the oil and transfer it to a small bowl. Wipe the pan and return to heat. Add balsamic vinegar. Raise heat to high and reduce vinegar by 1/2, about 30 seconds. Stream oil into saucepan and whisk to combine with vinegar. Combine dressing with grated vegetables. Toss in greens. Plate the salads; scatter citrus and beets on top. Season with salt and pepper.