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.
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
head of escarole, cut lengthwise with stem intact
teaspoon olive oil
ounce feta cheese, crumbled
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 most of the water, and sprinkle the escarole with salt and pepper.
- Add olive oil to a large saute pan over medium high heat. Once hot, place the escarole in the pan and sear for about 30-40 seconds on all sides until all leaves are slightly wilted.
- Transfer the escarole to a plate, top with feta cheese, walnuts and drizzle with honey. Serve right away.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Dark, Leafy Greens
- This recipe was entered in the contest for Your Best Lettuce