Warm escarole
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
To make escarole salad look impressive on your table, serve it in quarters, tied at the base, cut lengthwise into quarters. Roast the quarters in the oven until the outer leaves are lightly charred while the insides remain juicy and fresh. Simply drizzle them with a raisin vinaigrette and serve, sprinkled with chopped almonds, as a side dish with any meat dish or as an appetizer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 bunch escarole (about 450 g)
- 2 tablespoons red wine vinegar
- 1/4 cup + 1 tbsp extra-virgin olive oil
- 1/4 cup golden raisins
- 1/4 cup toasted almonds, chopped
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Recipes with similar ingredients: escarole salad, wine vinegar, almond, raisin
Cooking the dish according to the recipe:
- Preheat oven to grill mode.
- Cut the escarole lengthwise through the stem end into quarters. Rinse the lettuce wedges under cold water, making sure to remove any dirt or sand from between the leaves. Shake off excess water thoroughly.
- Meanwhile, in a large bowl, combine the vinegar, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. Gradually whisk in 1/4 cup olive oil, whisking constantly, until emulsified. Add the raisins.
- Place the escarole wedges, cut-side up, on a baking sheet. Drizzle the wedges with the remaining 1 tablespoon of olive oil and season with salt and black pepper.
- Grill until the escarole is browned and charred in spots but still raw on the bottom, 1 to 2 minutes.
- Drizzle the hot escarole wedges with the raisin vinaigrette and sprinkle with almonds.
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