Warm Escarole Salad

Name: Warm Escarole Salad
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 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

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Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 servings

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

Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 servings

Ingredients

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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

Directions

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.