Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Warm Escarole Salad
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 250
- Total Fat
- 22 g
- Saturated Fat
- 3 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 363 mg
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
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 250
- Total Fat
- 22 g
- Saturated Fat
- 3 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 363 mg
Ingredients
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.
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