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 

Kay Chun
February 2016

Gallery

© Eva Kolenko

Recipe Summary

active:
25 mins
total:
25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Suggested Pairing

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