Warm Escarole and Radicchio Slaw with Sunflower Seeds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This dish combines contrasting flavors and textures as it showcases 4 members of the Compositae family. Escarole tends to be sandy, so be sure to wash it well. Ingredients:
1 medium head of radicchio (about 1/2 pound), cored and cut crosswise into 1/4-inch ribbons |
1 small head of escarole (about 1/2 pound), cored and cut crosswise into 1/4 -inch ribbons |
1/4 cup salted sunflower seeds |
2 tablespoons chopped tarragon |
3 tablespoons peanut oil |
1/4 cup coarsely chopped pancetta (2 ounces) |
1 granny smith apple--peeled, cored and cut into 2-by- 1/4 -inch matchsticks |
1 large shallot, thinly sliced |
3 tablespoons sherry vinegar |
salt and freshly ground pepper |
Directions:
1. In a large bowl, toss the radicchio, escarole, sunflower seeds and tarragon.
2. In a medium skillet, heat the oil. Add the pancetta and cook over moderately high heat, stirring occasionally, until browned, about 3 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add the apple and shallot to the skillet and cook over high heat, stirring, until softened and lightly browned, 2 to 3 minutes. Add the vinegar and boil. Pour the hot dressing over the greens, add the pancetta and toss well. Season with salt and pepper and serve immediately.
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