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Warm Escarole Salad with Broiled Radishes, Cranberries, and Almonds
Serves 4
Escarole is a bitter green that stands up to heat and is suitable for grilling, braising, or using in soups. In this salad, it’s broiled with radishes before being dressed in a sweet, garlicky dressing that cuts the bitterness. Escarole is high in folate (vitamin B9), important in red blood cell formation, and vitamin A, important in immune function and eye health. Like kale and other cruciferous vegetables, it’s also very high in vitamin K, which assists in blood clotting.
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Ingredients
- 2 Tbsp (30 mL) sherry vinegar (or substitute red wine vinegar)
- 4 Tbsp + 1 tsp (60 mL + 5 mL) extra-virgin olive oil, divided
- 1/2 tsp (2 mL) peeled and grated garlic (about a 1/2 clove)
- 2 Tbsp (30 mL) finely diced shallot (about a 1/2 shallot)
- 1/4 tsp (1 mL) Dijon mustard
- 1/4 tsp (1 mL) salt, divided
- 1/4 tsp (1 mL) freshly ground pepper
- 1/4 cup (125 mL) dried cranberries
- 1/4 cup (125 mL) slivered almonds
- 1/4 tsp (1 mL) ground nutmeg
- 1 head of escarole, cut in quarters with root attached, washed and dried
- 8 oz (125 g) bunch of easter egg radishes, wilted leaves removed, washed, and dried
Nutrition
Per serving:
- calories 196
- protein 2 g
-
total fat
19 g
- sat. fat 3 g
-
total carbohydrates
7 g
- sugars 2 g
- fibre 3 g
- sodium 179 mg
Directions
01
In small bowl, whisk together sherry vinegar, 3 Tbsp (45 mL) olive oil, grated garlic, diced shallot, mustard, half the salt, and pepper. Add cranberries and set aside.
02
In skillet on medium heat, add 1 tsp (5 mL) olive oil, almonds, and nutmeg, and stir together until almonds begin to brown. Remove to plate and sprinkle with remaining salt.
03
Halve radishes lengthwise and arrange with escarole quarters on 2 baking sheets. Drizzle with remaining 1 Tbsp (15 mL) olive oil. Turn to coat.
04
Heat oven broiler to high and place baking sheets underneath. Grill for a minute or two, then turn over escarole and radishes and repeat grilling on the other side.
05
To serve, divide escarole among 4 plates, arrange radishes around escarole, and dress each plate with a tablespoon of cranberry dressing. Sprinkle almonds overtop.
