Warm escarole salad with anchovies and mustard seed vinaigrette
Indulge in the perfect marriage of bitter escarole, savory anchovies, and tangy mustard seed vinaigrette with this warm salad. A burst of flavors awaits!
Ingredients:
- cup Whole Grain Mustard Dressing
- anchovy fillet packed in oil, drained, finely chopped, plus 4 for serving (optional)
- small garlic clove, grated
- head escarole, torn into bite-size pieces (about 6 cups)
- Kosher salt, freshly ground black pepper
- Fresh lemon juice (for serving)
Instructions:
- Heat 2" of water until it simmers in a medium saucepan over medium-low heat. Put a big metal bowl on top of the saucepan, ensuring it doesn't touch the water. Combine Whole Grain Mustard Dressing, diced anchovy, and garlic in the bowl and stir until it becomes warm. Add escarole and mix until the leaves are warm and start to become tender, which should take around 2 minutes. Take the bowl off the heat; season the salad with salt, pepper, and lemon juice according to your preference. Present the salad with whole anchovies on top, if desired.
Summary:
- Calories: 64 kcal
- Fat: 3 g
- Protein: 4 g
- Carbs: 9 g
- Potassium: 269 mg
- Magnesium: 40 mg