Warm Escarole Salad Recipe
Recipe information
Make Warm Escarole Salad in just 45m. roasted escarole, bagna cauda, cannellini beans, pecorino, focaccia crumb, mint
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Ingredients
Salad Ingredients
Salad Preparation
1. Roast the Escarole
Preheat the oven to 400°F (200°C). Cut the escarole in half lengthwise and rinse thoroughly. Drizzle with olive oil, season with salt and black pepper, and place cut-side down on a baking sheet. Roast for about 15-20 minutes until the leaves are tender and slightly charred.
2. Prepare the Bagna Cauda
In a small saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and anchovy fillets, cooking until the anchovies dissolve and the garlic becomes fragrant, about 2-3 minutes. Stir in red pepper flakes and remove from heat.
3. Heat the Cannellini Beans
In a small pot, heat the cannellini beans over medium heat, adding a splash of water to keep them moist. Season with salt and pepper to taste.
4. Assemble the Salad
On a serving platter, place the roasted escarole. Top with warmed cannellini beans, drizzle with bagna cauda, and sprinkle with crumbled focaccia, grated pecorino cheese, and fresh mint leaves.
5. Serve
Serve the warm escarole salad immediately while still warm, garnished with additional pecorino and mint if desired.
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