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Reviewed: Jan. 31, 2008

I love the idea, but the lemon was too much for me; next time, I'll halve it. Like other reviewers, I added garlic to the olive oil. I went to four markets and couldn't find escarole or frisee, so I used spinach and arugula.

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KymInNM

	Cooking Level: Intermediate Home Town: Central Point, Oregon, USA Living In: Santa Fe, New Mexico, USA
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Reviewed: Dec. 10, 2006

Healthy, easy to make and yummy!! My only suggestion is to add a little garlic and red pepper to the oil before adding the Escarole and to reduce the amount of lemon juice to maybe a quarter of a cup. Very Good, Thanks!!

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CRUISEM

	Cooking Level: Intermediate Living In: Toms River, New Jersey, USA
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Reviewed: Oct. 22, 2006

This was absolutely fabulous! We decided to add a little slivered garlic and a few red pepper flakes to the oil just before the escarole for a bit more zing. Nice and healthy, too!

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Reviewer:

KATSJOHN


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Reviewed: Mar. 8, 2006

they were out of escarole so we substituded friscee... it was good...not popular with the hubby...but it felt good to eat healthy! I would make it again.

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julilah


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Reviewed: Jan. 25, 2004

I'm giving this recipe four stars for flavor, although I did add several cloves of chopped garlic, however, I'm giving "escarole" in general one star. My daughter had a similar dish at a friends and loved it, so she asked me to make it for her. I don't know what went wrong, but my escarole came out tough and chewy. I don't claim to be escarole savy, but I certainly cooked it long enough. If anyone out there has any suggestions, I would certainly appreciate it because we honestly couldn't even finish it. Again, the flavors were great Tammy and I'll give this another try if I can find a way to tenderize the leaves.

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Reviewer:

LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Jan. 25, 2004

I don't know if I'd call this a salad - It's more like a side dish or an appetizer. But that aside, it's really good! Between the escarole, the lemon and the kalamata olives, there are some intense flavors battling for attention.

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Reviewer:

shaggy


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Reviewed: Jan. 25, 2004

This is great! Easy prep, fast, and very tasty.

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9 users found this review helpful

Reviewer:

Syd

	Cooking Level: Intermediate Home Town: Port Arthur, Texas, USA Living In: Seattle, Washington, USA
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Reviewed: Jan. 25, 2004

Tasted just like the escarole I had at a high-end local Italian restaurant!

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Reviewer:

Steve

	Cooking Level: Expert Home Town: Eugene, Oregon, USA Living In: Mercer Island, Washington, USA
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