We are fortunate to live a few blocks away from 2Amys, a popular Neapolitan pizzeria in our Northwest DC neighborhood. While the pizza alone is worth the trip, I go for the other parts of the menu – particularly the seasonal starters and their amazing house-made charcuterie. The one menu staple that I will always get is their escarole heart salad, which might hold the title of My Favorite Salad Ever. It is simple, refreshing yet hardy, and layered with flavor.
I’m at the tail end of the escarole in my garden and I couldn’t think of a better way to savor it than in my own riff on the 2Amys salad, complete with my Garlic Scape Croutons. (See the recipe for Garlic Scape Croutons on my page.) If you don’t want those croutons than substitute your own homemade croutons and be sure to add some garlic to the anchovy dressing. —checker
Juice of half a lemon
(Include 1 large clove of minced garlic if not using the Garlic Scape Croutons.)
2Amys' Escarole Salad, My Way
Escarole hearts, leaves separated (Maybe 1 per person for a side and 2 per person for a meal.)
hard boiled eggs, peeled and halved
Garlic Scape Croutons (Or your own croutons. The measurement probably depends on the size of your croutons, and I assume you can figure out what looks good.)
Someone once said, "the wise man knows that he knows nothing at all." Therefore if I spend my days seeking knowledge than I am simply trying to be a better fool. Hopefully I will eat well along the way.