Escarole Salad with Roasted Tomatoes and Warm White Bean Vinaigrette

[Guest guest]

Escarole Salad with Roasted Tomatoes and Warm White Bean Vinaigrette

 

Tomatoes:

1 pound large plum tomatoes, each cut in 6 wedges

1 tablespoon olive oil

kosher salt and ground black pepper, to taste*

1/4 teaspoon dried tarragon or 1/2 teaspoon chopped, fresh tarragon

 

Warm White Bean Vinaigrette Dressing:

1 15 ounce can cannellini beans, drained and rinsed

1 clove garlic, halved

1/4 cup white wine vinegar

2 tablespoons extra-virgin olive oil

kosher salt to taste

1 teaspoon hot pepper sauce

1/4 cup hot water

 

Salad:

1 pound escarole lettuce mix, including radicchio, escarole, frisée, chicory and

mâche or

2 pounds of the same lettuce in heads, cleaned of damaged leaves, cored, washed

and broken in bite-size pieces

3 scallions, trimmed and sliced

1/3 cup pitted black olives, quartered

 

Heat oven to 450 degrees. Toss the tomatoes and oil on a large sheet pan and

season with salt and pepper, if desired. Roast for 15 minutes. Sprinkle with

tarragon and cool. When just cool to the touch, lift carefully with a spatula to

make sure the tomatoes are not sticking to the pan.

To make the dressing, purée all of the dressing ingredients in a blender or food

processor until smooth. Transfer to a skillet.

Toss the lettuces and scallions in a large mixing bowl.

Heat the dressing until simmering, stirring often; add more water if needed to

keep it the texture of unbeaten cream. Toss the dressing with the lettuces.

Mound on a large platter or on individual plates. Scatter the olives on top and

arrange the tomatoes decoratively on and around the salad.

Makes 6 servings.

Calories 100, Fat 5 g, Carbs 10 g, Sodium 125 mg, Fiber 3 g.

 

 

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