Warm Escarole Salad with Snow Peas and Sausage

By BobD

This savory main-course salad is as satisfying as it is restorative. "According to Thai belief, both peas and pea shoots are revitalizing, as well as good for digestion," Su-Mei Yu says. "And escarole strengthens muscles and bones."

Ingredients

• 2 cups packed thinly sliced escarole leaves
• 1 cup packed pea shoots or watercress
• 3 ounces snow peas, thinly sliced (1 cup)
• 3 scallions, cut into 3-inch julienne
• 1 cup loosely packed torn mint leaves
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 9 ounces precooked spicy chicken sausage, casings removed and meat coarsely chopped
• 3 medium shallots, thinly sliced
• 1/4 teaspoon crushed red pepper
• 1/4 cup water
• 2 tablespoons minced fresh ginger
• 1 teaspoon finely grated lime zest, plus 2 1/2 tablespoons freshly squeezed lime juice

Details

Servings 4
Cooking time 40mins
Adapted from foodandwine.com

Preparation

Step 1

In a large bowl, toss the sliced escarole with the pea shoots, snow peas, scallions and mint leaves.

In a wok or large skillet, heat the vegetable oil until shimmering. Add the minced garlic and cook over moderately high heat until golden, about 10 seconds. Add the chicken sausage, sliced shallots and crushed red pepper and cook, stirring frequently, until the shallots are translucent, about 2 minutes. Add the water and minced ginger and bring to a boil. Remove the wok from the heat and stir in the lime zest and juice. Scrape the contents of the wok over the escarole mixture and toss well. Serve the salad right away.