Charred-but-crisp escarole gets a hint of sweetness from a raisin vinaigrette and a dash of crunch from toasted almonds.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 head escarole (about 1 pound)
- 2 tablespoons red wine vinegar
- Kosher salt and freshly ground black pepper
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1/4 cup golden raisins
- 1/4 cup toasted chopped almonds
Instructions
- Preheat the broiler.
- Quarter the escarole lengthwise through the stem end. Wash the escarole wedges under cold water, being sure to wash away any dirt or grit between the leaves. Drain well.
- Meanwhile, whisk together the vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Slowly drizzle in 1/4 cup of the oil, whisking constantly, until blended. Stir in the raisins.
- Arrange the escarole wedges, cut-side up, on a baking sheet. Drizzle the wedges with the remaining 1 tablespoon oil and sprinkle with salt and pepper. Broil until the escarole is browned and charred in places on top but still raw underneath, 1 to 2 minutes.
- Spoon the raisin vinaigrette over the warm escarole wedges; sprinkle with the almonds.
- Copyright 2016 Television Food Network, G.P. All rights reserved
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 250 |
| Total Fat | 22 g |
| Saturated Fat | 3 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 363 mg |