Warm Escarole Salad with Broiled Radishes, Cranberries, and Almonds
Servings 4 people
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
Instructions
- 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.
- 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.
- Halve radishes lengthwise and arrange with escarole quarters on two baking sheets. Drizzle with remaining 1 Tbsp olive oil. Turn to coat.
- 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.
- 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.
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