ESCAROLE SALAD WITH WARM WHITE BEAN VINAIGRETTE

Escarole Salad With Warm White Bean Vinaigrette image

Number Of Ingredients 13

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FOR THE DRESSING:
1 (15-ounce) can cannellini beans, drained and rinsed
1 clove garlic, halved
1/4 cup white wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon tabasco hot pepper sauce
1/4 cup hot water
FOR THE SALAD:
1 pound escarole lettuce mix, including radicchio, escarole, frisee, chicory, and mâche
6 pieces marinated sun-dried tomato, quartered
3 scallion, trimmed and sliced
2 ounces pitted black olives, quartered (about 1/3 cup)

Steps:

To make the dressing, puree the dressing ingredients in a blender or food processor until smooth. Transfer to a skillet.To make the salad, toss the lettuces, sun-dried tomatoes, scallions, and olives in a large mixing bowl. Heat the dressing until simmering, stirring often add more water if needed to keep it the texture of unbeaten cream. Toss the dressing with the salad ingredients, and mound on a large platter or individual plates.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves