Escarole Salad with Clams and Grilled Corn Recipe

Name: Escarole Salad with Clams and Grilled Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears of corn, shucked; 1/4 cup extra-virgin olive oil, plus more for drizzling; Salt; Freshly ground pepper; 1/2 cup dry white wine; 2 small shallots1 thinly sliced, 1 minced; 7 garlic cloves4 smashed, 3 minced; 1 bay leaf; 2 dozen manila clams, scrubbed; 2 tablespoons fresh lemon juice; Finely grated zest of 1 lemon; 2 plum tomatoespeeled, seeded and cut into 1/4-inch dice; 1/2 pound tender escarole leaves, torn into bite-size pieces (8 cups); 4 ounces frisee, torn into bite-size pieces (4 cups); 2 celery ribs, peeled and shaved lengthwise with a vegetable peeler

Servings: persons

2 ears of corn, shucked
1/4 cup extra-virgin olive oil, plus more for drizzling
Salt
Freshly ground pepper
1/2 cup dry white wine
2 small shallots1 thinly sliced, 1 minced
7 garlic cloves4 smashed, 3 minced
1 bay leaf
2 dozen manila clams, scrubbed
2 tablespoons fresh lemon juice
Finely grated zest of 1 lemon
2 plum tomatoespeeled, seeded and cut into 1/4-inch dice
1/2 pound tender escarole leaves, torn into bite-size pieces (8 cups)
4 ounces frisee, torn into bite-size pieces (4 cups)
2 celery ribs, peeled and shaved lengthwise with a vegetable peeler

1
Light a grill or preheat a grill pan.
2
Drizzle the corn with oil and season with salt and pepper.
3
Grill over moderately high heat, turning, until lightly charred all over, 15 minutes.
4
Let cool, then cut the kernels off the cobs.
5
In a saucepan, bring the wine, sliced shallot, smashed garlic and bay leaf to a boil.
6
Add the clams, cover and cook over moderately high heat until they open, 4 minutes.
7
Using a slotted spoon, transfer to a bowl; remove the clams from the shells and coarsely chop.
8
Strain the clam broth into a small saucepan and boil over moderately high heat until reduced to 3 tablespoons, 10 minutes.
9
Transfer to a small bowl and let cool.
10
Add the lemon juice, lemon zest, tomatoes and the minced shallot and garlic.
11
Stir in the 1/4 cup of oil and season with salt and pepper.
12
In a large bowl, combine the escarole, frisee, celery, corn and clams.
13
Drizzle with the dressing, toss well and serve.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 ears of corn, shucked, 1/4 cup extra-virgin olive oil, plus more for drizzling, Salt, Freshly ground pepper, and more.

Yes, Escarole Salad with Clams and Grilled Corn falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Escarole Salad with Clams and Grilled Corn

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