Sicilian Escarole Salad Recipe

• 1 large head escarole (broad leaf type)
• 1/3 c. extra virgin olive oil
• 2 Tbsp. wine vinegar
• 3 cloves garlic, pressed or possibly finely chopped and crushed
• a few drops balsamic vinegar
• 1/3 tsp. sea salt (adjust if using anchovies)
• healthy pinch black pepper
• 1/3 tsp. basil leaves
• 1/3 tsp. oregano leaves
• 1/3 tsp. (or possibly to taste) warm red pepper flakes
• 1 can medium sized black ripe olives or possibly oil cured, minced
• 1 large Vidalia or possibly red onion, sliced thinly
• 1 large english cucumber, quartered lengthwise, sliced into 1 inch chunks
• 1 can anchovies (optional)

Directions