Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Warm Potato, Escarole and Tinned Fish Salad
Getting reviews...
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 497
- Total Fat
- 33 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 254 milligrams
- Sodium
- 703 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 5 grams
- Sugar
- 3 grams
- Protein
- 23 grams
Tinned fish have risen to their peak popularity as an easy appetizer or component of a board or spread, but don’t forget they’re great as a quick protein option for dinner as well. Here, rich and full-flavored sardines are balanced by slightly bitter escarole (the inner leaves are the crunchiest and the least bitter), creamy Yukon gold potatoes and a bright vinaigrette packed with capers. Hard-cooked eggs add a little extra protein, making this salad light yet hearty — perfect for a summer meal.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 497
- Total Fat
- 33 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 254 milligrams
- Sodium
- 703 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 5 grams
- Sugar
- 3 grams
- Protein
- 23 grams
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Bring a small saucepan of water to a boil, then reduce to a simmer and gently add the eggs. Simmer for 8 minutes, then transfer to a bowl of ice water to cool completely; peel and set aside. Reserve the saucepan.
- Meanwhile, put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a simmer and cook until tender, 12 to 15 minutes; drain and transfer to a large bowl.
- While the potatoes are still hot, heat the olive oil in the reserved small saucepan over medium heat. Add the shallots and cook until they begin to wilt, 1 to 2 minutes. Add the capers and season with salt and pepper. Remove from the heat and whisk in the vinegar. Pour over the hot potatoes, tossing to coat. Add the escarole and celery and toss again.
- Divide the salad among shallow bowls. Halve the eggs lengthwise and add to the bowls; season with salt and pepper. Arrange the sardines on top.
