Just because it's a weeknight doen't mean you can't play around a bit in the kitchen, and a savory Dutch baby is nothing if not playful! Plus, with a healthy dose of smoked gouda, it's a surefire crowd pleaser. A pink-speckled, pleasantly bitter radish and escarole salad lightens things up and, as always, everything comes together with minimal fuss.
The Menu
Click through on the recipe photos or titles to see (and save and print) the full recipes, but we've also written you a handy grocery list and game plan below.
Radish and Escarole Salad with Anchovy Vinaigrette by merrill
Pear and Smoked Gouda Dutch Baby by fiveandspice
The Grocery List
Serves 4, generously
1 bunch radishes
1/2 head escarole
1 leek
2 pears
3/4 cup grated smoked gouda
Fresh chives for garnish (optional)
We think you're a cool, stocked-pantry sort of person and probably already have anchovies, red wine vinegar, salt, black pepper, white pepper, olive oil, butter, flour, eggs, and milk. If you don't, you'll be needing those, too.
The Plan
1. Tonight's plan is super straightforward. The salad comes together in no time, so make the Dutch baby first. While the oven is heating, sauté those sliced leeks and pears. Whiz up the pancake batter in the blender. Get some butter bubbling in your cast iron pan, and pour it all in.
2. While the Dutch baby bakes and puffs in the oven, fix the salad. Dress at the last minute, and serve cold and crunchy alongside the rich, warm Dutch baby. A big, puffy, cheesy pancake for dinner? Who said weeknights are no fun?
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