Ingredients
1 tablespoon lemon juice
1 to 2 tablespoons olive oil
Coarse salt and freshly ground pepper
1 head escarole, well washed, spun dry, and torn into 1-inch pieces
2 avocados, peeled and sliced lengthwise, for garnish
6 radishes, very thinly sliced, for garnish
Preparation
In a large bowl, combine lemon juice, oil, and salt and pepper. Add escarole, and toss to combine. Transfer to serving plates, and garnish with avocado and radish.
