Escarole Salad With Roasted Tomatoes And Warm White Bean Vinaigrette Recipes

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WARM ESCAROLE SALAD



Warm Escarole Salad image

Charred-but-crisp escarole gets a hint of sweetness from a raisin vinaigrette and a dash of crunch from toasted almonds.

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 head escarole (about 1 pound)
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup golden raisins
1/4 cup toasted chopped almonds

Steps:

  • Preheat the broiler.
  • Quarter the escarole lengthwise through the stem end. Wash the escarole wedges under cold water, being sure to wash away any dirt or grit between the leaves. Drain well.
  • Meanwhile, whisk together the vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Slowly drizzle in 1/4 cup of the oil, whisking constantly, until blended. Stir in the raisins.
  • Arrange the escarole wedges, cut-side up, on a baking sheet. Drizzle the wedges with the remaining 1 tablespoon oil and sprinkle with salt and pepper. Broil until the escarole is browned and charred in places on top but still raw underneath, 1 to 2 minutes.
  • Spoon the raisin vinaigrette over the warm escarole wedges; sprinkle with the almonds.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

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