Warm Escarole Salad with Broiled Radishes, Cranberries, and Almonds - alive magazine

Name: Warm Escarole Salad with Broiled Radishes, Cranberries, and Almonds - alive magazine
Ingredients: 2 Tbsp (30 mL) sherry vinegar (or substitute red wine vinegar); 4 Tbsp + 1 tsp (60 mL + 5 mL) extra-virgin olive oil, divided; 1/2 tsp (2 mL) peeled and grated garlic (about a 1/2 clove); 2 Tbsp (30 mL) finely diced shallot (about a 1/2 shallot); 1/4 tsp (1 mL) Dijon mustard; 1/4 tsp (1 mL) salt, divided; 1/4 tsp (1 mL) freshly ground pepper; 1/4 cup (125 mL) dried cranberries; 1/4 cup (125 mL) slivered almonds; 1/4 tsp (1 mL) ground nutmeg; 1 head of escarole, cut in quarters with root attached, washed and dried; 8 oz (125 g) bunch of easter egg radishes, wilted leaves removed, washed, and dried

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Escarole is a bitter green that stands up to heat and is suitable for grilling, braising, or using in soups. In this salad, it’s broiled with radishes before…

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Ingredients

2 Tbsp (30 mL) sherry vinegar (or substitute red wine vinegar)
4 Tbsp + 1 tsp (60 mL + 5 mL) extra-virgin olive oil, divided
1/2 tsp (2 mL) peeled and grated garlic (about a 1/2 clove)
2 Tbsp (30 mL) finely diced shallot (about a 1/2 shallot)
1/4 tsp (1 mL) Dijon mustard
1/4 tsp (1 mL) salt, divided
1/4 tsp (1 mL) freshly ground pepper
1/4 cup (125 mL) dried cranberries
1/4 cup (125 mL) slivered almonds
1/4 tsp (1 mL) ground nutmeg
1 head of escarole, cut in quarters with root attached, washed and dried
8 oz (125 g) bunch of easter egg radishes, wilted leaves removed, washed, and dried