- 1 teaspoon minced garlic
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons dried currants
- 1 tablespoon cider vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 heads escarole (2 lb), dark outer leaves removed and pale green and yellow inner leaves torn into bite-size pieces (16 cups)
- 1/4 cup fresh flat-leaf parsley leaves
- 1/3 cup hazelnuts, toasted and chopped
- Cook garlic in oil in an 8-inch nonstick skillet over moderate heat, stirring, until fragrant, about 30 seconds. Add currants and cook, stirring, 20 seconds, then whisk in vinegar, salt, and pepper.
- Toss escarole, parsley, and nuts with warm dressing in a large bowl and serve immediately.