Escarole Salad with Roasted Tomatoes


For the tomatoes:
1 pound (about 6) large plum tomatoes, each cut in 6 wedges
1 tablespoon olive oil
Kosher salt and ground black pepper to taste
1/4 teaspoon dried tarragon or ? teaspoon chopped fresh tarragon
For the dressing:
1 can (about 15 ounces) cannellini beans, drained and rinsed
1 clove garlic, halved
1/4 cup white wine vinegar
2 tablespoons extra-virgin olive oil
Kosher salt, to taste
1 teaspoon hot pepper sauce
1/4 cup hot water
For the salad:
1 pound escarole lettuce mix, including radicchio, escarole, fris?e, chicory
and m?che or 2 pounds of the same lettuce in heads, cleaned of damaged leaves, cored, washed and broken in bite-size pieces
3 scallions, trimmed and sliced
2 ounces (about 1/3 cup) pitted black olives, quartered


Heat an oven to 450 degrees F. Toss the tomatoes and oil on a large sheet pan and season with salt and pepper, if desired. Roast for 15 minutes. Sprinkle with tarragon and cool. When just cool to the touch, lift carefully with a spatula to make sure the tomatoes are not sticking to the pan.
To make the dressing, pur?e all of the ingredients in a blender or food
processor until smooth. Transfer to a skillet.
Toss the lettuces and scallions in a large mixing bowl. Heat the dressing until simmering, stirring often; add more water if needed to keep
it the texture of unbeaten cream. Toss the dressing with the lettuces. Mound
on a large platter or on individual plates. Scatter the olives on top and arrange the tomatoes decoratively on and around the salad.

Helpful Hints:

Servings: 6
Nutrition Information Per Serving: Calories 160; Total fat 8g; Saturated
fat 1g; Cholesterol 0mg; Sodium 270mg; Carbohydrate 17g; Dietary fiber 6g; Protein 5g
For salt and pepper, indicated as the amount ?to taste,? no amount of the
is included in the analysis

Return To List Of Recipe Titles