Warm Escarole Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 250
- Total Fat
- 22
- Saturated Fat
- 3
- Carbohydrates
- 14
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 363
- Total: 15 min
- Active: 15 min
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
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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