Warm Escarole Salad with Broiled Radishes, Cranberries, and Almonds
Servings
4people
Servings
4people
Ingredients
  • 2 Tbsp sherry vinegaror substitute red wine vinegar
  • 1/4cup + 1 tsp extra-virgin olive oil
  • 1/2tsp peeled and grated garlicabout a 1/2 clove
  • 2 Tbsp finely diced shallotabout a 1/2 shallot
  • 1/4tsp Dijon mustard
  • 1/4tsp saltdivided
  • 1/4tsp freshly ground pepper
  • 1/4cup dried cranberries
  • 1/4cup slivered almonds
  • 1/4tsp ground nutmeg
  • 1in head of escarolecutquarters with root attached, washed and dried
  • 8oz bunch of easter egg radisheswilted leaves removed, washed and dried
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