Escarole salad

It’s almost Thanksgiving! I wish I wasn’t sick this week and could work up more of an appetite in these very foodie days that are soon to be upon us.

Here is a great side-dish recipe using a technique learned while working with Chef April Bloomfield. She does a fantastic, savory new take on the Caesar salad at the John Dory.

I’m using the same escarole preparation technique for this dish, almost braising it with vinegar and then grilling it quickly. You can add some other fun things to this – apples, parmesan, anchovies (as suggested in the original recipe) etc.

You’ll need:

• 2 T olive oil
• 2 cups white wine vinegar
• 2 medium heads escarole, quartered lengthwise
• 1/2 cup panko
• 1/3 cup chopped almonds

1. In a saucepan, bring the vinegar to a boil. Divide the washed escarole between 2 large mixing bowls. Pour the hot vinegar over the escarole, dividing it equally between the bowls, and toss until the escarole has wilted slightly. Drain and discard the vinegar.

2. In a large pan, cook the escarole in batches over high heat for a few seconds on each side, until lightly seared on all sides (the escarole should still be crispy – be careful not to overcook!). Let cool slightly, then trim the root ends.

3. While the escarole is cooling, heat up 1 T of olive oil in a pan and crisp up the panko bread crumbs lightly.

4. Toss the escarole with the panko, almonds, and remaining olive oil and serve immediately. You can also finish it off with some red pepper flakes, if you want.