Escarole Salad With Roasted Tomatoes and White Bean Vinaigrette

“A bed of crisp greens, topped with tarragon flavored plum tomatoes and drizzled with warm and creamy white bean vinaigrette dressing, makes this a one-of-a-kind healthful dish. Canned cannellini beans, pureed in the dressing, give a creamy texture without adding fat; instead they boost the fiber content of this tasty salad!”
READY IN:
35mins
SERVES:
6
YIELD:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 450°F
  2. Toss the tomatoes and oil on a large sheet pan and season with salt and pepper, if desired. Roast for 15 minutes. Sprinkle with tarragon and cool. When just cool to the touch, lift carefully with a spatula to make sure the tomatoes are not sticking to the pan.
  3. To make the dressing, purée all of the dressing ingredients in a blender or food processor until smooth. Transfer to a skillet.
  4. Toss the lettuces and scallions in a large mixing bowl.
  5. 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 lettuces. Mound on a large platter or on individual plates. Scatter the olives on top and arrange the roasted tomatoes decoratively on and around the salad.

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