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Escarole Salad with Roasted Tomatoes and Warm White Bean Vinaigrette

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Serves 6 | Prep Time 15 | Cook Time 20

Why I Love This Recipe

A bed of crisp greens, topped with tarragon flavored plum tomatoes and drizzled with warm and creamy white bean vinaigrette dressing, makes this a one-of-a-kind healthful dish. Canned cannellini beans, pureed in the dressing, give a creamy texture without adding fat; instead they boost the fiber content of this tasty salad!

Ingredients You'll Need

For the tomatoes:
1 pound (about 6) large plum tomatoes, each cut in 6 wedges
1 tablespoon olive oil
Kosher salt and ground black pepper, to taste*
1/4 teaspoon dried tarragon or 1/2 teaspoon chopped, fresh tarragon

For the Warm White Bean Vinaigrette dressing:
1 can (about 15 ounces) cannellini beans, drained and rinsed
1 clove garlic, halved
1/4 cup white wine vinegar
2 tablespoons extra-virgin olive oil
Kosher salt, to taste*
1 teaspoon hot pepper sauce
1/4 cup hot water

For the salad:
1 pound escarole lettuce mix, including radicchio, escarole, frisée, chicory and mâche or
2 pounds of the same lettuce in heads, cleaned of damaged leaves, cored, washed and
broken in bite-size pieces
3 scallions, trimmed and sliced
2 ounces (about 1/3 cup) pitted black olives, quartered


Heat oven to 450°F.

Toss the tomatoes and oil on a large sheet pan and season with salt and pepper, if desired. Roast for 15 minutes. Sprinkle with tarragon and cool. When just cool to the touch, lift carefully with a spatula to make sure the tomatoes are not sticking to the pan.

To make the dressing, purée all of the dressing ingredients in a blender or food processor until smooth. Transfer to a skillet.

Toss the lettuces and scallions in a large mixing bowl.

Heat the dressing until simmering, stirring often; add more water if needed to keep it the texture of unbeaten cream. Toss the dressing with the lettuces. Mound on a large platter or on individual plates. Scatter the olives on top and arrange the roasted tomatoes decoratively on and around the salad.

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