Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Escarole Salad with Charred Grapes, Apples and Blue Cheese
A warm, charred grape vinaigrette dresses this winter salad. Apple slices add crunch and sweetness to the salad and are a welcome contrast to the bitter escarole and creamy blue cheese. Purchase a chunk of blue cheese, not crumbles, that can be cut into wedges for placing atop the greens. The dish is hearty enough to be a light main course, especially with chunks of crusty bread alongside.
4
Servings
Tip
Don’t forget to pull away the darkest, toughest layers of the escarole. This salad is meant to showcase the tender, innermost leaves.
25 minutes
Ingredients
-
1
teaspoon extra-virgin olive oil
-
½
cup seedless black OR red grapes
Directions
-
01In a small saucepan over medium-high, heat the oil until shimmering. Add the grapes and cook, occasionally shaking the pan, until the grapes char in spots and burst, about 4 minutes. If the grapes have charred but haven’t burst, gently press on them with a potato masher until they break open. Off heat, stir in the shallot, vinegar, tarragon, ½ teaspoon salt, ¼ teaspoon pepper and 2 tablespoons water.
Reviews
November 24, 2022
No oil?
Am making this now and am surprised to see there is no oil, I might just splash it with olive oil.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
Thank you from the bottom of my heart for this recipe, so good!