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. —Dorie Colangelo (formerly BrooklynSalt)
Test Kitchen Notes
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!
1 or 2
head of escarole, cut lengthwise with stem intact