Warm Shrimp & Escarole Salad

By bownebites

Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick shrimp sauté.

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 anchovy fillets packed in oil, drained
• 2 large garlic cloves, finely chopped
• 2 tablespoons drained capers, chopped
• 8 radishes, trimmed, quartered
• 1 1/4 pounds large shrimp, peeled, deveined
• 1 head of escarole, torn into large pieces (about 10 cups)
• 3 tablespoons Parmesan, finely grated
• 1 tablespoon fresh lemon juice
• Kosher salt, freshly ground pepper

Details

Servings 4
Cooking time 20mins
Adapted from bonappetit.com

Preparation

Step 1

Heat oil and butter in a large skillet over medium heat. Add anchovies and cook, mashing with the back of a spoon, until anchovies dissolve and a paste forms, about 3 minutes. Add garlic and capers; cook, stirring constantly, until garlic is fragrant but not brown, about 1 minute.

Increase heat to medium-high. Add radishes and cook, tossing often, until crisp-tender, about 3 minutes. Add shrimp; cook, tossing occasionally, until just cooked through, about 4 minutes.

Add half of escarole and toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until wilted, about 1 minute more. Remove from heat.

Add Parmesan and lemon juice. Season with salt and pepper; toss to combine