Warm Escarole Salad Recipe
roasted escarole, bagna cauda, cannellini beans, pecorino, focaccia crumb, mint
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Ingredients
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Salad Ingredients
Method
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.
