Warm Shrimp and Escarole Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon unsalted butter
- kosher salt, freshly ground pepper
- 2 large garlic cloves, finely chopped
- 2 tablespoons drained capers, chopped
- 2 anchovy fillets packed in oil, drained
- 8 radishes, trimmed, quartered
- 1 1/4 pounds large shrimp, peeled, deveined
- 1 head of escarole, torn into large pieces (about 10 cups)
- 3 tablespoons finely grated parmesan
Preparation Heat oil and butter in a large skillet over medium heat. Add anchovies and cook, mashing with the back of a spoon, until anchovies dissolve and a paste forms, about 3 minutes. Add garlic and capers; cook, stirring constantly, until garlic is fragrant but not brown, about 1 minute. Increase heat to medium-high. Add radishes and cook, tossing often, until crisp-tender, about 3 minutes. Add shrimp; cook, tossing occasionally, until just cooked through, about 4 minutes. Add half of escarole and toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until wilted, about 1 minute more. Remove from heat. Add Parmesan and lemon juice. Season with salt and pepper; toss to combine. Per serving: 300 calories, 14 g fat, 4 g fiber Nutritional analysis provided by Bon Appétit
Preparation Heat oil and butter in a large skillet over medium heat. Add anchovies and cook, mashing with the back of a spoon, until anchovies dissolve and a paste forms, about 3 minutes. Add garlic and capers; cook, stirring constantly, until garlic is fragrant but not brown, about 1 minute. Increase heat to medium-high. Add radishes and cook, tossing often, until crisp-tender, about 3 minutes. Add shrimp; cook, tossing occasionally, until just cooked through, about 4 minutes. Add half of escarole and toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until wilted, about 1 minute more. Remove from heat. Add Parmesan and lemon juice. Season with salt and pepper; toss to combine. Per serving: 300 calories, 14 g fat, 4 g fiber Nutritional analysis provided by Bon Appétit
