Escarole, olives, tomatoes, and basil Escarole (150 g) Pine nuts (9 g, 1 tbsp) Olive oil (12 mL, 1 tbsp) Sun-dried tomatoes (150 g) Basil (5 leaves) Brown bread, toasted (40 g) (on the side) Boil the escarole. Drain and allow it to cool slightly. Add the olive oil, sun-dried tomatoes, olives, and basil. Side dish: fresh carrots (150 g), raw (seasoned with oil, salt, and lemon) or boiled in water (seasoned with oil, salt, and pepper)
