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Salad of Cooked and Raw Escarole with Garlic and Herbs
Preparation info
- Serves
4
- Difficulty
Medium
Appears in
Published 2001
The raw and the cooked in an unusual textural play that incorporates all parts of the endive. The dark, chewy leaf tips are cut thin; sautéed with garlic, rosemary, and lemon zest; and then strewn over the pale, raw crunchy hearts, which have been drizzled with mustard-lemon-thyme dressing.
Ingredients
1 2 smallerheads 1
Method
- With large knife, cut darker ruffly escarole leaf tips into very thin strips, leaving only the paler heart(s). Rinse the strips and spin-dry. Carefully cut the heart into 8 equal pieces, or quarter each heart if using smaller heads. Gently wash, keeping leaves joined. Pat dry, then set 2 pieces on each salad plate.
- Grate zest from lemon; reserve. Halve lemon an
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