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miso thorny

June 13, 2010

One head of escarole and four ingredients later this personal favorite is ready to be devoured.   I happened upon this unusual masterpiece by way of the wild Rose of Philadelphia, a friend as unique and alluring as the medley of flavors in this creation.  Olive oil, balsamic vinegar, garlic and organic miso paste put this salad in a category of its own.  Thanks to Rose this prickly favorite will be stuck on me forever.

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3 Comments leave one →
  1. Marjoliane permalink
    June 15, 2010 9:21 am

    Itsa’ funny thing, when I talk ta’ people ‘bout this leafy green they stare at me as if I’m speakin’ ‘n tongues. After describin’ my fav’rite recipe of lightly sautéin it in ga’lic, olive oil, crushed red peppa’, until just wilted, then addin’ cannellini beans, they recognize the dish. Perhaps cuz I described “escarole and beans” as “scuddole and beans”… pronounced “shcadooooooole” ‘n’ beans…heavy “Eye”talian accent on the “ole”. Now pass me the “coolie” o’ that loafa “Eye”talian bread, cuz my mouth is waterin’… Badda Bing

  2. Donkeyface permalink
    June 15, 2010 10:04 pm

    Dear Marjoliane:
    I enjoy reading your responses to The Extrovert as much as I do reading his posts. Your delicious writing is pure pleasure.

  3. April 14, 2012 5:08 pm

    Yummy salad I love it simple and sweet

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