Warm Shrimp and Escarole Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté. Ingredients:
2 tablespoons olive oil |
1 tablespoon unsalted butter |
2 anchovy fillets packed in oil, drained |
2 large garlic cloves, finely chopped |
2 tablespoons drained capers, chopped |
8 radishes, trimmed, quartered |
1 1/4 pounds large shrimp, peeled, deveined |
1 head of escarole, torn into large pieces (about 10 cups) |
3 tablespoons finely grated parmesan |
1 tablespoon fresh lemon juice |
kosher salt, freshly ground pepper |
Directions:
1. Heat oil and butter in a large skillet over medium heat. Add anchovies and cook, mashing with the back of a spoon, until anchovies dissolve and a paste forms, about 3 minutes. Add garlic and capers; cook, stirring constantly, until garlic is fragrant but not brown, about 1 minute.
2. Increase heat to medium-high. Add radishes and cook, tossing often, until crisp-tender, about 3 minutes. Add shrimp; cook, tossing occasionally, until just cooked through, about 4 minutes.
3. Add half of escarole and toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until wilted, about 1 minute more. Remove from heat.
4. Add Parmesan and lemon juice. Season with salt and pepper; toss to combine.
5. Per serving: 300 calories, 14 g fat, 4 g fiber Nutritional analysis provided by Bon Appétit
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