Warm Escarole and Radicchio Slaw With Sunflower Seeds |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Food & Wine. Ingredients:
1 medium radicchio, cored and cut crosswise into 1/4-inch ribbons (about 1/2 pound) |
1 small escarole, cored and cut crosswise into 1/4 -inch ribbons (about 1/2 pound) |
1/4 cup salted sunflower seeds |
2 tablespoons chopped tarragon |
3 tablespoons peanut oil |
1/4 cup coarsely chopped pancetta (2 ounces) |
1 granny smith apple (peeled, cored and cut into 2-by- 1/4 -inch matchsticks) |
1 large shallot, thinly sliced |
3 tablespoons sherry wine vinegar |
salt & freshly ground black pepper |
Directions:
1. In a large bowl, toss the radicchio, escarole, sunflower seeds and tarragon.
2. In a medium skillet, heat the oil. Add the pancetta and cook over moderately high heat, stirring occasionally, until browned, about 3 minutes. Using a slotted spoon, transfer the pancetta to a plate.
3. Add the apple and shallot to the skillet and cook over high heat, stirring, until softened and lightly browned, 2 to 3 minutes.
4. Add the vinegar and boil. Pour the hot dressing over the greens, add the pancetta and toss well. Season with salt and pepper and serve immediately.
|
|