Escarole And Raisin Salad
serves 2-4
This is a simple side salad: just chop, toss, and serve. The raisins provide a nice sweet contrast to the escarole and vinaigrette. We like golden raisins, but certainly you could use black ones or even dried currants.
1 tablespoon red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 shallot, minced
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/4 cup olive oil
1 pound escarole, chopped
1/3 cup golden raisins
prep: 15 minutes
total: 15 minutes
small bowl
whisk
large bowl
1. In a small bowl, combine the vinegar, lemon juice, mustard, shallot, salt and pepper. Let these ingredients sit for 10 minutes. Then, drizzle in the olive oil in a steady stream, constantly whisking until the dressing is emulsified.
2. Combine the raisins and escarole in a large bowl. Toss the salad with a little of the dressing at a time, tasting it as you go, until the escarole is coasted with the vinaigrette but not drenched.
2. Combine the raisins and escarole in a large bowl. Toss the salad with a little of the dressing at a time, tasting it as you go, until the escarole is coasted with the vinaigrette but not drenched.
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