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Escarole and Beans & Fork and Knife Salad with Creamy Garlic and Herb Dressing


Escarole and Beans
(Serves 6-8)
extra virgin olive oil-    2 tbsp
garlic, sliced thinly-    1/4 cup
medium size yellow onion, small dice- 1 each
celery stalk, small dice- 2 each
cannellini beans, cooked- 3 cups
chicken stock, or parmesan brodo- 2-3 quarts
prosciutto ends, or pieces- 4 oz
escarole, washed and chopped- 2 heads
extra virgin olive oil-    to taste
grilled ciabbata crostini- 6 each
nduja (Calabrian spreadable spicy sausage)- 6 oz

Heat oil in a 6 qt stock pot over medium high heat    
add garlic, onion, and celery and cook until soft, but not browned    
add cannellini beans, stock, prosciutto pieces, and escarole    
bring to a boil, reduce to a low simmer, simmer for 1 hour    
adjust seasoning with salt and pepper    
spread nduja on grilled crostini    
ladle escarole and beans into warm bowls    
drizzle with plenty of extra virgin olive oil    
garnish with nduja crostini    

Knife and Fork Salad
baby bib lettuce, or other fresh baby lettuce, cleaned and quartered- 4 each
assorted radishes (french breakfast, watermelon, icicle, etc..) sliced- as needed
creamy garlic and herb dressing- 1/2 cup
parmigiano reggiano, shaved- 4 oz
anchovies in oil (optional)- 12 each
lemon olive oil- to taste

place the quartered baby lettuce  and sliced radishes in alarge mixing bowl
gently  toss with creamy garlic dressing keeping lettuce quarters in tact
divide among four plates, stacking the lettuce in a free-form pile
top with shaved parmigiano and a few anchovies
drizzle with lemon oil and serve

Creamy Garlic and Herb Dressing     
garlic, sliced thinly- 1 cup
extra virgin olive oil- 1 cup
fresh tarragon, picked- 1 cup
buttermilk- 1 cup
mayonnaise- 1 cup
juice of 1 lemon- 1 each
salt and pepper- to taste
place garlic and olive oil in a small pan and heat over high heat    
as soon as the garlic starts to bubble turn it off immediately and cool
place tarragon, buttermilk, and mayonnaise in blender and puree    
with motor running, add cooled garlic and the oil in which it was cooked
add lemon juice and salt and pepper to taste    
store covered in refrigerator for up to 3 days

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