BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL VEGETABLES, FRUITS, SALADS, SALSAS, SLAWSESCAROLE WITH PISTACHIO AND GOLDEN RAISINS
Ingredients:
1/22 fennel bulb, minced
1 bulb garlic, sliced
1 heads escarole lettuce, chopped
2 cups arugula, cleaned
1 cup chicken stock
2 tablespoon dried white grapes or sultanas
3 tablespoon toasted pistachio, or pine nuts
As needed shaved Parmesan
Method:
Method: Heat enough EVOO in large sauté pan to coat bottom of pan. Add fennel and garlic; cook until slightly crisp; add escarole and cook to wilt; add stock and reduce to almost dry; toss in dried grapes (or alternative); add nuts. Season with sea salt, coriander and pepper – toss in arugula and incorporate. Serve with shaved aged Parmesan.
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