Murcian Style Escarole-Tomato Layered Salad
Equipment
- salad bowl
Ingredients
- ½ head escarole washed, dried, and torn into pieces
- Kosher or sea salt
- ½ pound tomatoes thinly sliced
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- Freshly ground black pepper
- Dash of ground paprika
- Dash of sugar
- ½ bunch watercress rinsed (leaves only) and dried
Instructions
- Place the torn escarole pieces in a salad bowl and season lightly with salt.
- Arrange the thinly sliced tomatoes over the escarole, then season the tomatoes with a little more salt.
- In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, salt, freshly ground black pepper, paprika, and sugar until well combined.
- Carefully pour the dressing over the salad, distributing it evenly.
- Cover the salad with the watercress leaves, keeping the layers intact.
- Serve and enjoy the refreshing layers of flavors in this Murcian-style salad
Notes & Wine Advice
Wine Advice:
A light-bodied Spanish wine like Albariño or Verdejo would complement this salad nicely.Nutrition values
Calories: 180 kcal | Carbohydrates: 10 g | Protein: 2 g | Fat: 15 g | Sugar: 5 g