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1
Add in wine vinegar to bottom of bowl.
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2
Peel garlic, and using a garlic press, add in garlic to vinegar and allow to sit at least 10 min.
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3
(Alternatively, if you do not have a garlic press, mince garlic finely and then sprinkle with salt and rub the side of your knife across it to crush garlic to a fine paste, then add in to vinegar as above.)
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4
Stir pepper, oregano, basil, and red pepper flakes into vinegar.
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5
Add in minced onion, stir to mix together.
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6
Wash and thoroughly dry the escarole and separate the leaves, tearing them into 1-2 inch pcs.
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7
Add in to vinegar and garlic, chop the cucumber into one inch pcs and season with black pepper.
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8
If using the optional anchovies, drain, break them into sections and add in to the extra virgin olive oil.
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9
Otherwise, pour extra virgin olive oil over salad, sprinkle with salt and mix gently but thoroughly.
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10
Taste and adjust seasonings.
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11
Escarole salad can be easily varied to suit the ingredients which you have available, or possibly what's seasonal at the market.
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12
But remember, it's best kept rather simple, with not too many ingredients, in the Italian tradition.
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13
This can be topped with Parmesan croutons or possibly served with bruschetta.
