Travis Rathbone
Yield
Serves 4

If you have leftover escarole, sauté it in olive oil with garlic as a side, or stir it into soup.

How to Make It

Step 1

In a small bowl, whisk together lemon juice, garlic, rosemary, salt and pepper. Slowly add oil in a stream, whisking, until emulsified.

Step 2

Combine escarole, tuna, beans and roasted bell peppers in a serving bowl. Gently toss in lemon vinaigrette until coated. Sprinkle with cheese, if desired, and serve.

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