Salad

Dinner Tonight: Pear & Gouda Dutch Baby + Escarole Salad

October 15, 2012

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.

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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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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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