Warm Escarole Salad with Broiled Radishes, Cranberries, and Almonds

Escarole is a bitter green that stands up to heat and is suitable for grilling, braising, or using in soups. In this salad, it’s broiled with radishes before being dressed in a sweet, garlicky dressing that cuts the bitterness. Escarole is high in folate (vitamin B9), important in red blood cell formation, and vitamin A, important in immune function and eye health. Like kale and other cruciferous vegetables, it’s also very high in vitamin K, which assists in blood clotting.

Warm Escarole Salad with Broiled Radishes, Cranberries, and Almonds

Votes: 0
Rating: 0
You:

Rate this recipe!

Servings

4 people

Print Recipe

Ingredients

• 2 Tbsp sherry vinegar or substitute red wine vinegar
• 1/4 cup + 1 tsp extra-virgin olive oil
• 1/2 tsp peeled and grated garlic about a 1/2 clove
• 2 Tbsp finely diced shallot about a 1/2 shallot
• 1/4 tsp Dijon mustard
• 1/4 tsp salt divided
• 1/4 tsp freshly ground pepper
• 1/4 cup dried cranberries
• 1/4 cup slivered almonds
• 1/4 tsp ground nutmeg
• 1 in head of escarole cutquarters with root attached, washed and dried
• 8 oz bunch of easter egg radishes wilted leaves removed, washed and dried

Ingredients 2 Tbsp sherry vinegar or substitute red wine vinegar 1/4 cup + 1 tsp extra-virgin olive oil 1/2 tsp peeled and grated garlic about a 1/2 clove 2 Tbsp finely diced shallot about a 1/2 shallot 1/4 tsp Dijon mustard 1/4 tsp salt divided 1/4 tsp freshly ground pepper 1/4 cup dried cranberries 1/4 cup slivered almonds 1/4 tsp ground nutmeg 1 in head of escarole cutquarters with root attached, washed and dried 8 oz bunch of easter egg radishes wilted leaves removed, washed and dried

Servings 4 people Print Recipe

Instructions

1. In small bowl, whisk together sherry vinegar, 3 Tbsp olive oil, grated garlic, shallot, mustard, half the salt, and pepper. Add cranberries and set aside.
2. In skillet on medium heat, add 1 tsp olive oil, almonds, and nutmeg and stir together until almonds begin to brown. Remove to a plate and sprinkle with remaining salt.
3. Halve radishes lengthwise and arrange with escarole quarters on two baking sheets. Drizzle with remaining 1 Tbsp olive oil. Turn to coat.
4. Heat oven broiler to high and place baking sheets underneath. Grill for a minute or two then turn escarole and radishes and repeat grilling on the other side.
5. To serve, place a quarter of escarole on each of 4 plates, arrange radishes around escarole, and dress each plate with a tablespoon of the dressing. Sprinkle almonds overtop.

Recipe Notes

Per serving: 196 calories; 2 g protein; 19 g total fat (3 g sat. fat); 7 g total carbohydrates (2 g sugars, 3 g fiber); 179 mg sodium