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.
Slideshow: More Warm Winter Salad Recipes
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)
2 tablespoons chopped tarragon
How to Make It
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.
Pair this dish with a tangy, fruit-forward Sauvignon Blanc.
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