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Gallery Escarole, Beet, and Cherry-Tomato Salad Credit: Lennart Weibull Recipe Summary prep: 30 mins total: 1 hr Servings: 4
Ingredients Ingredient Checklist 2 bunches baby red or Chioggia beets (each 10 ounces), bulbs peeled and trimmed, greens reserved for another use 1/4 cup finely chopped shallot 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper 6 tablespoons rice-wine vinegar 1 cup halved cherry tomatoes (5 1/2 ounces) 1 tablespoon fresh lemon juice 1 head escarole, core and dark outer leaves removed; inner, light-green leaves washed, well dried, and torn into 2-inch pieces (4 packed cups) 1/3 cup packed chopped fresh dill 4 ounces blue cheese, preferably Danish, thinly sliced
Cook’s Notes Sweating the shallots in olive oil before adding the vinegar mellows their sharpness and brings out their sweetness.
Gallery Escarole, Beet, and Cherry-Tomato Salad Credit: Lennart Weibull
Recipe Summary prep: 30 mins total: 1 hr Servings: 4
Gallery
Escarole, Beet, and Cherry-Tomato Salad Credit: Lennart Weibull
Escarole, Beet, and Cherry-Tomato Salad
Credit: Lennart Weibull
Escarole, Beet, and Cherry-Tomato Salad
Recipe Summary prep: 30 mins total: 1 hr Servings: 4
Recipe Summary
prep: 30 mins total: 1 hr
Servings: 4
prep: 30 mins
total: 1 hr
prep:
30 mins
total:
1 hr
Servings: 4
4
Ingredients
Ingredients
- 2 bunches baby red or Chioggia beets (each 10 ounces), bulbs peeled and trimmed, greens reserved for another use 1/4 cup finely chopped shallot 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper 6 tablespoons rice-wine vinegar 1 cup halved cherry tomatoes (5 1/2 ounces) 1 tablespoon fresh lemon juice 1 head escarole, core and dark outer leaves removed; inner, light-green leaves washed, well dried, and torn into 2-inch pieces (4 packed cups) 1/3 cup packed chopped fresh dill 4 ounces blue cheese, preferably Danish, thinly sliced
Directions
Set a steamer basket in a wide pot containing 1 inch of water; bring to a boil. Add beets, cover, and steam until tender, about 20 minutes. Let cool slightly
Meanwhile, combine shallot, oil, and a pinch of salt in a small skillet over medium heat. Cook, stirring occasionally, until soft but not brown, 3 to 4 minutes. Remove from heat and let cool slightly, then whisk in vinegar. Season with pepper and more salt, if desired.
When beets are cool enough to handle, cut into 1/2-inch wedges and toss with tomatoes, lemon juice, and 2 tablespoons dressing.
In a large bowl, combine escarole leaves, beet mixture, and dill. Toss with additional vinaigrette as desired; season with salt and pepper. Divide among 4 plates, top with cheese, and serve with remaining vinaigrette alongside.
Cook’s Notes Sweating the shallots in olive oil before adding the vinegar mellows their sharpness and brings out their sweetness.
Cook’s Notes
Sweating the shallots in olive oil before adding the vinegar mellows their sharpness and brings out their sweetness.
Reviews
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All Reviews for Escarole, Beet, and Cherry-Tomato Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Escarole, Beet, and Cherry-Tomato Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
