Escarole Salad

Source: Food and Wine



  • 2 tablespoons olive oil
  • 6 oz hot Italian sausage, crumbled
  • 3 oil-packed anchovies, drained
  • 1 tablespoon capers
  • 2 tablespoons lemon juice
  • 3 radishes, thinly-sliced
  • 8 cups escarole leaves, torn
  • Salt and pepper, to taste
  • Fresh chopped tarragon for garnish
  • =Instructions=

In a skillet, heat olive oil, sausage, anchovies and capers. Cook over moderate heat until the sausage is cooked, about 5 minutes.
Add lemon juice, radishes and escarole, stir until wilted.
Season with salt and pepper, top with chopped tarragon.