Escarole, White Bean And Pine Nut Salad
serves 2-4
White beans and escarole are a classic combination and the beans in this escarole salad make it an easy dish to move from side to main. Add some slices of grilled fish or chicken on top for a larger meal.
1 large head escarole, cut into 2-inch pieces
1/2 15-ounce can white beans, rinsed and drained
1/4 cup toasted pine nuts
3 tablespoons olive oil
1 tablespoon lemon juice
prep: 10 minutes
total: 15 minutes
colander
small skillet
large bowl
1. Rinse and dry the escarole. Remove and dry the damaged outer leaves. Cut off the bottom end, and cut the head crosswise into 2-inch pieces. Prep the beans.
2. Toast the pine nuts in a dry skillet over medium heat, tossing them often until they're light brown in spots, 2-4 minutes.
3. Put the escarole, beans and pine nuts in a large bowl. Toss with the oil and lemon juice, and season to taste with salt and pepper.
2. Toast the pine nuts in a dry skillet over medium heat, tossing them often until they're light brown in spots, 2-4 minutes.
3. Put the escarole, beans and pine nuts in a large bowl. Toss with the oil and lemon juice, and season to taste with salt and pepper.
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