Mediterranean Style Escarole and Orzo Salad
1 head of escarole – washed and shredded
2 cups of dried apricots – sliced
6 slices of sun dried tomatoes – sliced
2 oz. can of anchovies in olive oil – mashed with a fork
1 fresh vine ripe tomato – diced
Juice of ½ lemon
1 teaspoon of salt
6 oz. can of black olives – drained and slightly chopped
½ teaspoon or red pepper flakes
Grated Romano cheese
1 box of orzo
In a bowl place the sliced apricots, sun dried tomatoes, olives, anchovies, diced tomatoes, dashes of red pepper flakes, salt and lemon juice. Drizzle olive oil over all of the ingredients and toss. Let this sit while cleaning and shredding the escarole.
Place the escarole in a large serving bowl. Top with the apricot mixture and toss.
Prepare the orzo as directed and drain.
Place the drained and still hot orzo over the escarole and toss. Grate the fresh Romano cheese over and a little more olive oil and toss.