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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
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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.
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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.
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Thank you from the bottom of my heart for this recipe, so good!