Warm Escarole Salad with Sausage Vinaigrette

This terrific warm salad from F&W’s Kay Chun is both rich and refreshing, combining spicy sausage with the bright flavors of tarragon, anchovies, lemon and capers.

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  • Servings: 4

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  • 2 tablespoons extra-virgin olive oil
  • 6 ounces hot Italian sausage, casing removed, meat crumbled
  • 3 oil-packed anchovy fillets, drained
  • 1 tablespoon capers
  • 2 tablespoons fresh lemon juice
  • 3 radishes, thinly sliced
  • 1 head of escarole (12 ounce), leaves torn into bite-size pieces (8 cups)
  • Kosher salt
  • Pepper
  • 2  tablespoons chopped tarragon

How to make this recipe

  1. In a large skillet, heat the olive oil. Add the sausage, anchovies and capers and cook over moderate heat, stirring to break up the meat, until cooked through, 5 minutes. Add the lemon juice, radishes and escarole and stir until the escarole is wilted; season with salt and pepper. Transfer to a platter, garnish with the tarragon and serve.

Suggested Pairing

Pair this dish with a tangy, fruit-forward Sauvignon Blanc.

Contributed By Photo © Eva Kolenko Published February 2016

1059541 recipes/warm-escarole-salad-sausage-vinaigrette 2016-01-14T15:00:03+00:00 Kay Chun |winter|weeknight-dinner|meals|lunch february-2016 recipes,warm-escarole-salad-sausage-vinaigrette 1059541

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