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Warm Escarole and Radicchio Slaw with Sunflower Seeds
© Beatriz Da Costa

Warm Escarole and Radicchio Slaw with Sunflower Seeds

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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.

  1. 1 medium head of radicchio (about 1/2 pound), cored and cut crosswise into 1/4-inch ribbons
  2. 1 small head of escarole (about 1/2 pound), cored and cut crosswise into 1/4 -inch ribbons
  3. 1/4 cup salted sunflower seeds
  4. 2 tablespoons chopped tarragon
  5. 3 tablespoons peanut oil
  6. 1/4 cup coarsely chopped pancetta (2 ounces)
  7. 1 Granny Smith apple—peeled, cored and cut into 2-by- 1/4 -inch matchsticks
  8. 1 large shallot, thinly sliced
  9. 3 tablespoons sherry vinegar
  10. Salt and freshly ground pepper
  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.


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