Escarole Salad With Roasted Tomatoes And Bean Vinaigrette

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• for the tomato
• 1 lb about 6 large plum tomato, each cut in 6 wedges
• 1 tablespoon olive oil
• kosher salt & fresh ground pepper, to taste
• 1/4 teaspoon dried tarragon, fresh tarragon (or 1/2 teaspoon chopped fresh tarragon )
• for the warm bean vinaigrette dressing
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 garlic clove, halved
• 1/4 cup wine vinegar
• 2 tablespoons extra virgin olive oil
• kosher salt, to taste
• 1 teaspoon hot pepper sauce
• 1/4 cup hot water
• 1 lb escarole mixed salad green, including radicchio, escarole, frisee, chicory and mache (or 2 lbs , the same lettuce in heads cleaned of damaged leaves, cored, washed and broken in bite-siz)
• 3 scallions, trimmed and sliced
• 2 ounces about 1/3 cup pitted black olives, quartered

Recipe

• 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.