Saute Escarole with Green Onion and Garlic Chives

Thanks to Chef Sarig Agasi of Zely & Ritz for sharing a taste of his delicious Saute Escarole with Green Onion & Garlic Chives and Green Onion Vinaigrette at market today. Here is the recipe to try yourself at home.

1 head of escarole, cut by 4
1 bunch of green onions
1/2 bunch of garlic chives
1/3 cup cider
1/2 cup grape seed oil

Blanch the escarole and chives in salted water and shock in ice water. Chop the white part of the onions very fine and saute in a pan over mid heat with olive oil, salt & pepper. Add the blanched escarole and chives, and saute for 2 minutes. Transfer to a plate and mix with the vinaigrette.

Vinaigrette:
Cut the green part of the onions and blanch in hot water and then put in ice water bath like the escarole. Using a blender, blend the green part of the onions with 1/4 cup cold water. Add 1/3 cup cider and 1/2 cup grape seed oil. Add salt to and pepper to taste.

(Option: leave the garlic chives out.)

Serve with roasted or grilled sausage and a local beer or glass of rose.