Escarole Salad With Roasted Tomatoes And Warm White Bean Vinaigrette Recipe

Name: Escarole Salad With Roasted Tomatoes And Warm White Bean Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the tomatoes:; 1 pound (about 6) 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; For the Warm White Bean Vinaigrette dressing:; 1 can (about 15 ounces) 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; For the salad:; 1 pound escarole lettuce mix, including radicchio, escarole, frisee, chicory and mache 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; 2 ounces (about 1/3 cup) pitted black olives, quartered

Servings: persons

For the tomatoes:
1 pound (about 6) 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
For the Warm White Bean Vinaigrette dressing:
1 can (about 15 ounces) 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
For the salad:
1 pound escarole lettuce mix, including radicchio, escarole, frisee, chicory and mache 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
2 ounces (about 1/3 cup) pitted black olives, quartered

1
Preparation time: Approximately 15 minutes
2
Preparation:
3
Heat oven to 450u00b0F.
4
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.
5
To make the dressing, puree all of the dressing ingredients in a blender or food processor until smooth. Transfer to a skillet.
6
Toss the lettuces and scallions in a large mixing bowl.
7
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 roasted tomatoes decoratively on and around the salad.

268

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 17 ingredients. The key ingredients include: For the tomatoes:, 1 pound (about 6) large plum tomatoes, each cut in 6 wedges, 1 tablespoon olive oil, Kosher salt and ground black pepper, to taste*, and more.

Yes, Escarole Salad With Roasted Tomatoes And Warm White Bean Vinaigrette falls under the Salads 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 Roasted Tomatoes And Warm White Bean Vinaigrette

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