Seared Salmon with Warm Escarole Salad - Ends + Stems with Chef Alison
Check out the latest recipe from Ends + Stems, Seared Salmon with Warm Escarole Salad. It's a warmer, faster, more wintery take on a Caesar!
Ingredients
- Crusty Bread (country style, ½ a loaf - about 8 ounces)
- 7 Tablespoons Extra Virgin Olive Oil (divided)
- 1 ⁄ 2 teaspoon Kosher Salt
- 1 ⁄ 2 teaspoon Black Pepper (freshly ground)
- 1 1 ⁄ 4 pounds Salmon (in 4 filets)
- 1 teaspoon Unsalted Butter
- 2 cloves Garlic (coarsely chopped)
- Anchovy (1 – 2 filets packed in oil)
- 1 ⁄ 4 Tablespoon Red Pepper Flakes
- 2 Tablespoons White Wine Vinegar (or more)
- 1 head Escarole (large)
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