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.
Terrific Green Salads
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
How to Make It
In a large bowl, toss the radicchio, escarole, sunflower seeds and tarragon.
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.