Author Notes: Searing escarole brings out its light bitter flavor. Sweet honey and creamy, salty feta cheese complement that bitterness and turn this plain leafy green into a restaurant-worthy appetizer. - Brooklyn Salt
Food52 Review: I loved the sweet, salty and bitter flavors of this lovely salad. Searing the escarole takes the edge off of its bite and creates a wonderful bed for the feta, honey and nuts. And if escarole is difficult to find, give it a try with romaine -- just as lovely, but not quite as bitter. A great starter for friends and family!
Serves 1 or 2
- 1/4 head of escarole, cut lengthwise with stem intact
- 1 teaspoon olive oil
- 1 ounce feta cheese, crumbled
- 8 walnut halves, chopped
- Honey to taste
- Wash the escarole thoroughly, making sure to get between the leaves to rid them of any sand, shake off, and sprinkle with salt and pepper.
- Add olive oil to a large saute pan over medium high heat. Once hot, place escarole in the pan and sear for about 30-40 seconds on all sides until all leaves are slightly wilted.
- Transfer escarole to a plate, top with feta cheese, walnuts and drizzle with honey.