Escarole & white bean salad with swordfish
Indulge in the flavors of escarole & white beans, combined with succulent swordfish in this refreshing salad. Perfect harmony of textures and tastes.
Ingredients:
- ¼ cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 1 15-ounce can white beans, rinsed
- 2 10-ounce swordfish steaks
- 1 teaspoon herbes de Provence
- 12 cups chopped escarole
- ¼ cup very thinly sliced red onion
Instructions:
- Preheat the broiler to high and place the oven rack in the top third position. Cover a broiler-safe pan with aluminum foil.
- In a large bowl, mix together oil, lemon juice, mustard, and 1/4 teaspoon of salt and pepper. Transfer 2 tablespoons of this mixture to a small bowl. Add beans to the mixture in the large bowl and toss gently to coat them.
- Divide each swordfish steak into two pieces to make four portions; season with herbes de Provence and the remaining 1/4 teaspoon of salt and pepper. Arrange the fish on the prepared pan and broil on the upper rack until it is just cooked and easily flakes with a knife, for about 8 to 10 minutes.
- Combine escarole and onion with the beans. Present the salad alongside the swordfish, and drizzle with the reserved 2 tablespoons of dressing.
Summary:
- Calories: 1989 kcal
- Fat: 94 g
- Protein: 153 g
- Carbs: 140 g
- Potassium: 6689 mg
- Magnesium: 501 mg