Wilted Escarole Salad (WHAT ESCAROLE IN SOMETHING OTHER THAN SOUP??)

By our Cranford famous Chef Michele!

Wilted Escarole Salad Ingredients:

  • 1⁄2 loaf any style bread (about 8 ounces), crust removed, cut into 1″ pieces (about 5 cups)
  •  10 tablespoons Extra Virgin Olive Oil, divided
  • salt, freshly ground pepper
  • 2 garlic cloves, coarsely chopped
  • 1–2 anchovy fillets packed in oil
  • 1/4 teaspoons crushed red pepper flakes
  • 2 tablespoons (or more) white balsamic vinegar
  • 1 large head escarole, outer leaves removed, inner leaves torn into large pieces

Instructions:

Preheat oven to 350°F. Toss bread and 5 tablespoons oil in a large bowl. Spread on a large baking sheet, evenly; season with salt and pepper. Toss the Bread occasionally, until crisp on the outside but still chewy in the center, 10–15 minutes. Let croutons cool.

Meanwhile, heat remaining 5 tablespoons oil in a small skillet over medium heat. Add garlic and cook, stirring often, until golden, about 2 minutes. Add anchovies and, using a spoon, mash into oil. Add red pepper flakes and remove skillet from heat. Add vinegar, scraping up any bits; season vinaigrette with salt and pepper.

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.

Enjoy!

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Simply Roasted Radish!

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Inspired by our members of 2013. Serve this as a side dish or a snack.

Ingredient List:

  • 1 bunch cleaned radish halved
  • 1 TB EVOO (Extra Virgin Olive Oil)
  • Kosher Salt& fresh ground pepper to taste

Directions:

1. Set oven to broil, mix ingredients together and place on a cookie sheet or roasting pan (for easy clean up place a piece of foil under)

2. Place in oven for a 3-6 minutes or until radish start to pucker, like a potato! Remove and Munch…you can also mix in fresh or dried herbs.

Radiatore with Arugula, Tomato & Sausage

Adapted from Cooking Light.com

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Ingredient List:

  • 1 lb Radiatore (or other pasta)
  • 1 TB olive oil
  • 2 tsp minced garlic
  • 1 cup of fresh diced tomatoes
  • 6 ounces Italian Sausage (Griggstown preferred) removed from casings
  • 3 cups arugula
  • Salt & Pepper (to taste)
  • 2 ounces grated cheese
  • Fresh chopped basil

Directions:

1. Cook pasta (according to package) set aside 2/3 cup pasta water

2. Cook sausage in oil and make sure to break into bite sized pieces, until browned about 3 minutes, add garlic cook 30 seconds, stirring constantly add tomatoes S & P cover and cook for 2 minutes.

3. Add cooked pasta, reserved liquid & arugula toss well and sprinkle with grated cheese & fresh chopped basil

 

 

Shaved Asparagus with Burrata & Radish

 

Adapted from Queen Sashy—Serves 4

Ingredient List:

  •  6 ozs thinly sliced radish (paper thin is best)
  • 6 ozs asparagus (tips removed) shave the stalks

  • 4 ozs Burrata

  • 4-5 TB EVOO (Extra Virgin Olive Oil)

  • 1 TB white balsamic vinegar

  • 1 TB lime juice

  • 1/2 tsp lime zest

  • Salt & Pepper

    Directions:

    Combine the vinegar, lime juice and lime zest in a small bowl and slowly mix in the olive oil until well blended. Season with S&P. Arrange radish and shaved asparagus on a plate top with Burrata and vinaigrette.

    Note: this is a simple salad and can be made with out the Burrata, however the creamy goo- ey-ness of this cheese does add an unbelievable dimension to this delicious dish!