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Warm Escarole and Radicchio Slaw with Sunflower Seeds

This dish combines contrasting flavors and textures as it showcases 4 members of the Compositae family. Escarole tends to be sandy, so be sure to wash it well.

slideshow Terrific Green Salads

  • Servings: 4

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Ingredients

  • 1 medium head of radicchio (about 1/2 pound), cored and cut crosswise into 1/4-inch ribbons
  • 1 small head of escarole (about 1/2 pound), cored and cut crosswise into 1/4 -inch ribbons
  • 1/4 cup salted sunflower seeds
  • 2 tablespoons chopped tarragon
  • 3 tablespoons peanut oil
  • 1/4 cup coarsely chopped pancetta (2 ounces)
  • 1 Granny Smith apple—peeled, cored and cut into 2-by- 1/4 -inch matchsticks
  • 1 large shallot, thinly sliced
  • 3 tablespoons sherry vinegar
  • Salt and freshly ground pepper

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How to make this recipe

  1. In a large bowl, toss the radicchio, escarole, sunflower seeds and tarragon.
  2. In a medium skillet, heat the oil. Add the pancetta and cook over moderately high heat, stirring occasionally, until browned, about 3 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add the apple and shallot to the skillet and cook over high heat, stirring, until softened and lightly browned, 2 to 3 minutes. Add the vinegar and boil. Pour the hot dressing over the greens, add the pancetta and toss well. Season with salt and pepper and serve immediately.
Contributed By Photo © Beatriz Da Costa Published March 1998

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