Curly white endive in garlic oil

Name: Curly white endive in garlic oil (Escarola al ajillo)
Cuisine: Spanish
Ingredients: 1 curly endive (frisée) lettuce, washed, coarse leaves removed; 1 curly endive (frisée) lettuce, washed, coarse leaves removed; 1 curly endive (frisée) lettuce, washed, coarse leaves removed; 1 curly endive (frisée) lettuce, washed, coarse leaves removed; 3 cloves garlic, thinly sliced; 6 tbsp olive oil; salt and pepper to taste; 250 g (9 oz) assorted cold cured sausages, thinly sliced; 2 tbsp white wine vinegar; salt and pepper to taste

Escarola al ajillo

Preparation info

For
6
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

Pep’s salad tapa is a delicious blend of hot, garlicky dressing with crunchy lettuce and meaty sausage slices. In Catalonia, embutidos (cured sausages) vary considerably in shape, size, texture and flavour, so try as many examples as you can - from salami to chorizo.

Ingredients

1 curly endive (frisée) lettuce, washed, coarse leaves removed
3 cloves garlic, thinly sliced

Europe
Spain
Main course
Spicy

Method

Pull the endive apart and put the leaves in a bowl or on a serving platter.
Quickly sauté the garlic in very hot olive oil until golden brown. Season with salt and pepper, remove from the heat and add the vinegar.
Just before serving, pour the hot garlic dressing over the endive and toss it together with the sausage slices.