Wilted Escarole Salad

Name: Wilted Escarole Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 fillet 1–2 anchovy fillets packed in oil; 227 grams 1/2 loaf country-style bread (about , crust removed, torn into 1 pieces (about 5 cups); 1 large head escarole, outer leaves removed, inner leaves torn into large pieces; 2 garlic cloves, coarsely chopped; 8 servings Kosher salt, freshly ground pepper; 7 Tbsps olive oil, divided; 0 teaspoons crushed red pepper flakes; 2 Tbsps (or more) white wine vinegar

Wilted Escarole Salad is a dairy free and pescatarian side dish. This recipe serves 8. One portion of this dish contains approximately 4g of protein, 13g of fat, and a total of 197 calories. Head to the store and pick up wine vinegar, bread, pepper flakes, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 350°F. Toss bread and 3 tablespoons oil on a large rimmed baking sheet, squeezing bread so it absorbs oil evenly; season with salt and pepper.

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Salt And Pepper

Bread

Cooking Oil

Equipment you will use

Baking Sheet

Oven

Spread out bread pieces in an even layer and bake, tossing occasionally, until crisp on the outside but still chewy in the center, 10–15 minutes.

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Spread

Bread

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Oven

Let croutons cool.

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Croutons

Meanwhile, heat remaining 4 tablespoons oil in a small skillet over medium heat.

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Cooking Oil

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Frying Pan

Add garlic and cook, stirring often, until golden, about 2 minutes.

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Garlic

Add anchovies and, using a spoon, mash into oil.

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Anchovies

Cooking Oil

Add red pepper flakes and remove skillet from heat.

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Red Pepper Flakes

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Frying Pan

Add vinegar, scraping up any bits; season vinaigrette with salt and pepper.

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Salt And Pepper

Vinaigrette

Vinegar

Just before serving, toss escarole, croutons and warm vinaigrette in a large bowl until escarole is slightly wilted; season with salt, pepper, and more vinegar, if desired.

Ingredients you will need

Vinaigrette

Croutons

Escarole