RECIPE

Warm Escarole and Radicchio Slaw with Sunflower Seeds

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4

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.

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4
  • FAST

Ingredients

  • Ingredients
    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

Directions

  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.