DOWN on the FARM
with Tom Willey
ESCAROLE AND CITRUS SALAD
Adapted from Rachael Ray
Use the tender leaves of central blanched portion of the escarole
- 1/3 cup extra-virgin olive oil
- 1 clove garlic, cracked
- 1/2 cup balsamic vinegar
- 1-2 peeled stems of broccoli, grated
- 1 kohlrabi bulb, peeled and grated
- 2 cups chopped escarole
- 1 bunch arugula, washed and torn (optional)
- ½ Pummelo, peeled and supremed
- 2 Clementines, peeled and sectioned
- 1 roasted beet, julienne (optional)
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.