4 responses

  1. Veronica
    September 13, 2013

    Love! It’s nice to “channel” family when cooking – it makes the experience all that much better. I will definitely try this one out! Our CSA just gave us a huge bunch of escarole I wasn’t sure what to do with…

    Reply

    • moonwatcher
      September 13, 2013

      Hi Veronica!! So glad you enjoyed the post and that you are going to try this out. I actually thought of you while I was writing it, and wondered if you’d like it. I’m glad to help you put your escarole to good use. :) Here’s to channeling family in the kitchen!

      Reply

      • Veronica
        September 20, 2013

        I just made this last night – DELICIOUS!! I used a lemon and lots of red wine vinegar (lack of white wine), added cucumbers, pepperoncinis, olives, parsley & rosemary, and a touch of Dijon mustard. I easily ate double what your recipe called for. :) And I love the massaging of the avocado with the greens!! I will definitely do that with sturdy greens from now on – a great way to get a little avocado on everything, much better than chunks or slices, so I can keep my avocado intake to a minimum, but flavor at a maximum. This is in the repeat pile! Thanks!

        Reply

      • moonwatcher
        September 20, 2013

        Woohoo!! Thanks Veronica!! So glad you liked it, and that it’s going in the repeat pile! :) Your version sounds very tasty. And really happy you like the simplicity of the greens massage with avocado. It’s my new favorite way to dress them. :)

        Reply

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