Jun
28
    
Posted (Lori) in News
SUMMER SAVORY
Though its flavor is somewhat like that of thyme, it’s stronger, so use just a little. It dries very well—just tie a few sprigs together and hang them upside down in a dry place. You can use the dried leaves in potpourri. Use fresh or dry leaves to flavor vinegars or salad dressings. It’s great in any vegetable dish that calls for thyme—just cut the quantity in half.
MORE THINGS TO DO WITH SUMMER SAVORY
–Mash into potatoes; add to tomato sauces; mix into omelettes.
–Sprinkle into any bean dishes; it’s known as the “bean herb”
–Use in any braised vegetable dish, such as braised kale and beans.
–Make herb butter: chop leaves into small pieces. Combine with softened butter; roll into a log and refrigerate until firm. Spread on bread or rolls.
–Mix with olive oil and mashed anchovies; drizzle over steak or bread. or two are dribbled over a good steak, or over toasted bread.
–Make into a rub by chopping the leaves, garlicscape, lemon zest and mixing with salt and pepper.  Rub into meat, chicken or fish, then broil.
–Three Onion-and-Summer Savory Vinaigrette, from The Cook and the Gardener, Amanda Hesser
Combine:
1/2 cup standard vinaigrette
1 shallot or small onion, minced
1 clove garlic, crushed and chopped (or garlicscape)
1 scallion, thinly sliced
1 T freshly chopped summer savory leaves
CABBAGE
To store fresh cabbage: in the fridge in a plastic bag with holes in it: it should keep for a week or even several weeks. If the outer leaves brown, just tear them off—the rest will still be fine.
Stephanie shared a favorite cabbage recipe.  She says, “I made it many times last year and everyone loved it.  I used the jersey cabbage, the red cabbage, and the green cabbage and all tasted great.  I make a vegetarian version without the pork and have sometimes substituted mayonnaise for sour cream.  It freezes well too.”
You can find the full recipe here, with step-by-step photos. Comments note that chicken can be substituted for the pork and that potatoes can be added in a vegetarian verions
http://natashaskitchen.com/2011/01/19/russian-stewed-cabbage
RUSSIAN BRAISED CABBAGE
Prep time: 20 mins Cook time: 50 mins
Total time: 1 hour 10 mins
Serving: 10
1 med – large cabbage head
½ lb or up to 1 lb of pork
1 medium onion
2 large carrots
2 Tbsp of sour cream
4 Tbsp of ketchup
1 Tbsp of brown sugar
2 bay leaves
2 tsp of salt
½ tsp of pepper
6 Tbsp of olive oil
Shred the cabbage into thin slices using mandolin or by cutting it in half or into quarters, then finely shredding each piece with the flat end of the cabbage against the counter. Place sliced cabbage into a large mixing bowl. Sprinkle 1 tsp of salt on the cabbage and scrunch the cabbage using both hands for 30 sec to soften it.
Dice the onion and grate both carrots.
Preheat a large skillet or dutch oven over medium-high heat. Add 2 Tbsp of olive oil. Saute onions and carrots for 5 min, mixing frequently. When almost done, mix in 2 Tbsp of sour cream. Empty contents of the skillet into mixing bowl with the cabbage.
Cut pork into small cubes.
Using the same skillet, add 2 Tbsp of olive oil and cook pork for 5 min over medium-high heat, stirring occasionally. When cooked through, add it to the mixing bowl with cabbage, carrots and onion.
Add 1 Tbsp of brown sugar, 1 tsp of salt, ½ tsp of pepper, 4 Tbsp of ketchup and mix all contents of the bowl together.
Add 2 Tbsp of olive oil to large skillet or dutch oven. And cabbage mixture and set the heat to medium. Add 2 bay leaves.
Cover and cook cabbage for 35-40 min, stirring every 15 min. Reduce temperature to medium-low after 20 min. Add more ketchup or salt to taste, if desired. Remove bay leaves before serving.
Notes
Cooking time may vary – if not using a dutch oven, you may need to add an extra 5 minutes if cabbage is not soft enough.
SUSPICIOUSLY DELICIOUS CABBAGE
Serves 2-4
2 tbsp butter
1 medium onion, finely chopped
2 garlic cloves, minced (or 1 finely choppe garlicscape)
1 heaped tbsp grated fresh ginger
1 medium green cabbage, cored and thinly sliced
3/4 cup heavy cream (or less, half-and-half also works)
Salt and black pepper to taste
In a very large pan, heat the butter over a medium heat until it is melted and starting to bubble a little. Stir in the onion and garlic and cook for about 5 minutes, until softened.
Stir in the ginger and cook for about a minute. Then, add the cabbage, stirring well to coat it with the butter and other flavors. Cook, stirring occasionally, for about 15-20 minutes, until the cabbage is soft and caramelised.
Turn the heat down to low and stir in the cream, making sure to scrape any browned bits up from the pan bottom. Cover and continue to cook over a low heat for about 10 minutes. Uncover, add salt and pepper to taste. Then cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate. Adjust the seasonings as desired and serve.
OVEN-ROASTED GARLIC CABBAGE; from the PALEO COOKBOOK)
SERVES: 4
1 green cabbage, cut into 1” thick slices;
3 tbsp. extra-virgin olive oil or melted ghee;
5 large garlic cloves, minced; or 3 tbs minced garlicscape
Sea salt and freshly ground black pepper to taste
Preheat your oven to 400 F.
Brush both sides of each cabbage slice with the olive oil or ghee.
Spread the garlic evenly on each side of the cabbage slices, and season them to taste with salt and pepper.
Roast in your oven for 20 minutes; then turn the slices over and roast them again for another 20 minutes or until the edges are crispy.
CABBAGE AND TOFU
There’s a recipe below that requires about 8 minutes of stir-frying; but this simple, raw version is also fine. Cut the tofu into cubes, and tear the cabbage into bite-size pieces. Drizzle with olive oil and soy sauce; add whatever other vegetables (kohlrabi, greens, squash) that you have on hand, season with salt and pepper.
SPICY STIR-FRIED CABBAGE, TOFU AND RED PEPPER
12 ounces firm or extra firm organic tofu, cut into dominoes
1/2 cup vegetable broth
2 tablespoons tamari or soy sauce, divided
1 tablespoon seasoned rice wine vinegar
2 tablespoons sesame oil, divided
5 cups shredded cabbage or about 1/2 cabbage (red, green or both)
1 red bell pepper, julienned (or squash, cut into matchsticks)
3 green onions, sliced (reserve one green onion for garnish)
1 tablespoon fresh ginger, minced
2 large garlic cloves, minced (or a tablespoon of chopped scapes)
pinch or two red pepper flakes
himalayn salt & cracked pepper to taste
sesame seeds as garnish
soba or ramen noodles or quinoafor serving; cook while you stir-fry.
Start your quinoa or rice and set aside.
Cut the tofu into dominoes (mine are double domino size) and press between paper towels or dish cloth (there won’t be too much water so this will go quick). In a small bowl or measuring cup combine the stock, 1 tablespoon tamari and rice wine vinegar.
Heat a large wok or large skillet over med. high heat until a drop of water evaporates within a second or two when added to the pan. Add 1 tablespoon of the sesame oil and swirl to coat, add tofu and stir-fry until golden, about 3 – 4 minutes on each side. Add remaining tablespoon tamari/soy sauce, toss together for a few seconds and transfer to a plate.
Swirl in the remaining 1 tablespoon oil, add the garlic and ginger to the wok/skillet and stir-fry for a no longer than 10 seconds, you want to just start to smell the fragrance. Add red bell pepper and stir-fry for 1 – 2 minutes, or until it begins to soften. Add cabbage, stir-fry for 1 minute, add salt, pepper and red pepper flakes, stir-fry another 1 to 2 minutes, or until crisp-tender. Return the tofu and add 2/3 of the green onions to the vegetable mixture, stir in stock/tamari mixture and stir-fry for another minute or, until it has just about evaporated. Remove from heat and serve with quinoa, rice or noodles of choice. Garnish with sesame seeds, green onions and/or cilantro.
Serves 3 generously.
Notes: If you don’t have seasoned rice wine vinegar, simply add a pinch of sugar or teaspoon of maple syrup.
PEANUT, CARROT, AND CABBAGE SLAW
Serves 4
For the dressing:
3 tablespoons peanut butter
3 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon olive oil
2 tablespoons freshly-squeezed lemon juice
For the salad:
3 cups cabbage, shredded (from one head of a cabbage)
4 large carrots, grated
4 green onions, sliced thinly
4 large radishes, sliced thinly
1 teaspoon sesame seeds, to top
1/4 cup chopped peanuts, to top
To make the dressing, combine all of the dressing ingredients in a small bowl and whisk vigorously to combine.
In a large salad bowl, combine cabbage, carrot, green onions and radishes. Toss with dressing. Top with sesame seeds and peanuts. Serve immediately or chill before serving. This salad is best the day it’s prepared although it’s just fine the next day if covered and refrigerated.
ANDY’S FAVORITE CABBAGE (from Mariquita Farms)
Sliced green cabbage
Sliced onion (red, green or white)
Olive oil
Salt
Pepper
White wine
Sauté the onion and cabbage in oil, then add wine, salt and pepper.  This is a magnificent dish.
ESCAROLE
WHITE BEAN AND ESCAROLE SOUP WITH GARLIC
YIELD: Serves 4
INGREDIENTS
1 tablespoons olive oil
1 cup chopped onion
1 large carrot, cut into small dice
5 large garlic cloves, peeled, flattened
3 cups (packed) 1-inch pieces escarole (about 1/2 large head)
4 cups (or more) canned vegetable broth or low-salt chicken broth
3 1/4 cups cooked Great Northern beans or two 15-ounce cans cannellini (white kidney beans), rinsed, drained
1 14 1/2- to 16-ounce can diced tomatoes, drained
2 tablespoons freshly grated Parmesan cheese
PREPARATION
Heat oil in heavy large Dutch over medium-low heat. Add onion, carrot and garlic and sauté until onion is golden and tender, about 7 minutes. Discard garlic. Add escarole; stir 3 minutes. Add 4 cups broth, beans and tomatoes and bring to boil. Reduce heat to medium-low. Cover and simmer until escarole is tender and flavors blend, about 20 minutes. Thin with more broth, if desired. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
Lade soup into bowls. Sprinkle with Parmesan cheese and serve.
Braised Bok Choy (or Endive, Escarole or Radicchio)
Adapted from “How to Cook Everything” by Mark Bittman
Serves 4
1 tbsp. olive oil
4 bok choy, trimmed at base and cleaned
¼ C minced prosciutto or dry-cured ham (optional)
½ C chicken, beef or vegetable stock
Salt and pepper to taste
1 tsp. lemon juice or white wine vinegar
Heat the olive oil over medium heat in a medium or large non-stick skillet that can later be covered.
Add the bok choy and cook, turning once or twice, until they begin to brown.
Add the ham, stock, salt and pepper. Cover and cook over the lowest possible heat, turning occasionally, until very tender, about 20 minutes (or up to 45 for endive, escarole or radicchio).
Drizzle with lemon juice or vinegar and serve.
BURNT ORANGE & ESCAROLE SALAD
From EatingWell:  November/December 2015
Makes: 6 servings
Serving Size: about 1 cup
Active Time: 25 minutes
1 sprigs fresh rosemary
2 tbs honey
4 tbs extra-virgin olive oil
2 tablespoon cider vinegar
1 tablespoons fresh orange juice
1 tablespoons minced sscallion
1/2 teaspoon fine sea salt
2 medium oranges, peeled and cut crosswise into 4 thick slices
8 cups torn escarole (1 head)
1/4 cup slivered almonds, toasted
Coarsely crush or chop rosemary and place in a small saucepan. Add honey and bring to a boil over medium heat. Remove from heat and let steep for 30 minutes.
Meanwhile, whisk oil, vinegar, orange juice, shallot and salt in a large bowl until combined.
Strain the rosemary from the honey and pour the honey into a large cast-iron or nonstick skillet. Bring to a boil over medium-high heat. Add orange slices and cook until they just start to brown, about 3 minutes. Carefully turn the slices over and cook for another 3 minutes. Remove the orange slices to a plate. Whisk the honey and juice from the pan into the dressing in the large bowl.
Add escarole to the dressing and toss well to coat. Serve the salad topped with the oranges and sprinkled with almonds.
TIPS & NOTES
Make Ahead Tip: Prepare through Step 3; refrigerate oranges and dressing separately for up to 1 day. Let stand at room temperature for 30 minutes before finishing the salad.
N

SUMMER SAVORY

Though its flavor is somewhat like that of thyme, it’s stronger, so use just a little. It dries very well—just tie a few sprigs together and hang them upside down in a dry place. You can use the dried leaves in potpourri. Use fresh or dry leaves to flavor vinegars or salad dressings. It’s great in any vegetable dish that calls for thyme—just cut the quantity in half.

MORE THINGS TO DO WITH SUMMER SAVORY

–Mash into potatoes; add to tomato sauces; mix into omelettes.

–Sprinkle into any bean dishes; it’s known as the “bean herb”

–Use in any braised vegetable dish, such as braised kale and beans.

–Make herb butter: chop leaves into small pieces. Combine with softened butter; roll into a log and refrigerate until firm. Spread on bread or rolls.

–Mix with olive oil and mashed anchovies; drizzle over steak or bread. or two are dribbled over a good steak, or over toasted bread.

–Make into a rub by chopping the leaves, garlicscape, lemon zest and mixing with salt and pepper.  Rub into meat, chicken or fish, then broil.

Three Onion-and-Summer Savory Vinaigrette, from The Cook and the Gardener, Amanda Hesser

Combine:

1/2 cup standard vinaigrette

1 shallot or small onion, minced

1 clove garlic, crushed and chopped (or garlicscape)

1 scallion, thinly sliced

1 T freshly chopped summer savory leaves

CABBAGE

To store fresh cabbage: in the fridge in a plastic bag with holes in it: it should keep for a week or even several weeks. If the outer leaves brown, just tear them off—the rest will still be fine.

Stephanie shared a favorite cabbage recipe.  She says, “I made it many times last year and everyone loved it.  I used the jersey cabbage, the red cabbage, and the green cabbage and all tasted great.  I make a vegetarian version without the pork and have sometimes substituted mayonnaise for sour cream.  It freezes well too.”

You can find the full recipe here, with step-by-step photos. Comments note that chicken can be substituted for the pork and that potatoes can be added in a vegetarian verions

http://natashaskitchen.com/2011/01/19/russian-stewed-cabbage

RUSSIAN BRAISED CABBAGE

Prep time: 20 mins Cook time: 50 mins

Total time: 1 hour 10 mins

Serving: 10

1 med – large cabbage head

½ lb or up to 1 lb of pork

1 medium onion

2 large carrots

2 Tbsp of sour cream

4 Tbsp of ketchup

1 Tbsp of brown sugar

2 bay leaves

2 tsp of salt

½ tsp of pepper

6 Tbsp of olive oil

Shred the cabbage into thin slices using mandolin or by cutting it in half or into quarters, then finely shredding each piece with the flat end of the cabbage against the counter. Place sliced cabbage into a large mixing bowl. Sprinkle 1 tsp of salt on the cabbage and scrunch the cabbage using both hands for 30 sec to soften it.

Dice the onion and grate both carrots.

Preheat a large skillet or dutch oven over medium-high heat. Add 2 Tbsp of olive oil. Saute onions and carrots for 5 min, mixing frequently. When almost done, mix in 2 Tbsp of sour cream. Empty contents of the skillet into mixing bowl with the cabbage.

Cut pork into small cubes.

Using the same skillet, add 2 Tbsp of olive oil and cook pork for 5 min over medium-high heat, stirring occasionally. When cooked through, add it to the mixing bowl with cabbage, carrots and onion.

Add 1 Tbsp of brown sugar, 1 tsp of salt, ½ tsp of pepper, 4 Tbsp of ketchup and mix all contents of the bowl together.

Add 2 Tbsp of olive oil to large skillet or dutch oven. And cabbage mixture and set the heat to medium. Add 2 bay leaves.

Cover and cook cabbage for 35-40 min, stirring every 15 min. Reduce temperature to medium-low after 20 min. Add more ketchup or salt to taste, if desired. Remove bay leaves before serving.

Notes

Cooking time may vary – if not using a dutch oven, you may need to add an extra 5 minutes if cabbage is not soft enough.

SUSPICIOUSLY DELICIOUS CABBAGE

Serves 2-4

2 tbsp butter

1 medium onion, finely chopped

2 garlic cloves, minced (or 1 finely choppe garlicscape)

1 heaped tbsp grated fresh ginger

1 medium green cabbage, cored and thinly sliced

3/4 cup heavy cream (or less, half-and-half also works)

Salt and black pepper to taste

In a very large pan, heat the butter over a medium heat until it is melted and starting to bubble a little. Stir in the onion and garlic and cook for about 5 minutes, until softened.

Stir in the ginger and cook for about a minute. Then, add the cabbage, stirring well to coat it with the butter and other flavors. Cook, stirring occasionally, for about 15-20 minutes, until the cabbage is soft and caramelised.

Turn the heat down to low and stir in the cream, making sure to scrape any browned bits up from the pan bottom. Cover and continue to cook over a low heat for about 10 minutes. Uncover, add salt and pepper to taste. Then cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate. Adjust the seasonings as desired and serve.

OVEN-ROASTED GARLIC CABBAGE; from the PALEO COOKBOOK)

SERVES: 4

1 green cabbage, cut into 1” thick slices;

3 tbsp. extra-virgin olive oil or melted ghee;

5 large garlic cloves, minced; or 3 tbs minced garlicscape

Sea salt and freshly ground black pepper to taste

Preheat your oven to 400 F.

Brush both sides of each cabbage slice with the olive oil or ghee.

Spread the garlic evenly on each side of the cabbage slices, and season them to taste with salt and pepper.

Roast in your oven for 20 minutes; then turn the slices over and roast them again for another 20 minutes or until the edges are crispy.

CABBAGE AND TOFU

There’s a recipe below that requires about 8 minutes of stir-frying; but this simple, raw version is also fine. Cut the tofu into cubes, and tear the cabbage into bite-size pieces. Drizzle with olive oil and soy sauce; add whatever other vegetables (kohlrabi, greens, squash) that you have on hand, season with salt and pepper.

SPICY STIR-FRIED CABBAGE, TOFU AND RED PEPPER

12 ounces firm or extra firm organic tofu, cut into dominoes

1/2 cup vegetable broth

2 tablespoons tamari or soy sauce, divided

1 tablespoon seasoned rice wine vinegar

2 tablespoons sesame oil, divided

5 cups shredded cabbage or about 1/2 cabbage (red, green or both)

1 red bell pepper, julienned (or squash, cut into matchsticks)

3 green onions, sliced (reserve one green onion for garnish)

1 tablespoon fresh ginger, minced

2 large garlic cloves, minced (or a tablespoon of chopped scapes)

pinch or two red pepper flakes

himalayn salt & cracked pepper to taste

sesame seeds as garnish

soba or ramen noodles or quinoafor serving; cook while you stir-fry.

Start your quinoa or rice and set aside.

Cut the tofu into dominoes (mine are double domino size) and press between paper towels or dish cloth (there won’t be too much water so this will go quick). In a small bowl or measuring cup combine the stock, 1 tablespoon tamari and rice wine vinegar.

Heat a large wok or large skillet over med. high heat until a drop of water evaporates within a second or two when added to the pan. Add 1 tablespoon of the sesame oil and swirl to coat, add tofu and stir-fry until golden, about 3 – 4 minutes on each side. Add remaining tablespoon tamari/soy sauce, toss together for a few seconds and transfer to a plate.

Swirl in the remaining 1 tablespoon oil, add the garlic and ginger to the wok/skillet and stir-fry for a no longer than 10 seconds, you want to just start to smell the fragrance. Add red bell pepper and stir-fry for 1 – 2 minutes, or until it begins to soften. Add cabbage, stir-fry for 1 minute, add salt, pepper and red pepper flakes, stir-fry another 1 to 2 minutes, or until crisp-tender. Return the tofu and add 2/3 of the green onions to the vegetable mixture, stir in stock/tamari mixture and stir-fry for another minute or, until it has just about evaporated. Remove from heat and serve with quinoa, rice or noodles of choice. Garnish with sesame seeds, green onions and/or cilantro.

Serves 3 generously.

Notes: If you don’t have seasoned rice wine vinegar, simply add a pinch of sugar or teaspoon of maple syrup.

PEANUT, CARROT, AND CABBAGE SLAW

Serves 4

For the dressing:

3 tablespoons peanut butter

3 tablespoons rice wine vinegar

1 tablespoon soy sauce

1 tablespoon sesame oil

1 tablespoon olive oil

2 tablespoons freshly-squeezed lemon juice

For the salad:

3 cups cabbage, shredded (from one head of a cabbage)

4 large carrots, grated

4 green onions, sliced thinly

4 large radishes, sliced thinly

1 teaspoon sesame seeds, to top

1/4 cup chopped peanuts, to top

To make the dressing, combine all of the dressing ingredients in a small bowl and whisk vigorously to combine.

In a large salad bowl, combine cabbage, carrot, green onions and radishes. Toss with dressing. Top with sesame seeds and peanuts. Serve immediately or chill before serving. This salad is best the day it’s prepared although it’s just fine the next day if covered and refrigerated.

ANDY’S FAVORITE CABBAGE (from Mariquita Farms)

Sliced green cabbage

Sliced onion (red, green or white)

Olive oil

Salt

Pepper

White wine

Sauté the onion and cabbage in oil, then add wine, salt and pepper.  This is a magnificent dish.

ESCAROLE

WHITE BEAN AND ESCAROLE SOUP WITH GARLIC

YIELD: Serves 4

INGREDIENTS

1 tablespoons olive oil

1 cup chopped onion

1 large carrot, cut into small dice

5 large garlic cloves, peeled, flattened

3 cups (packed) 1-inch pieces escarole (about 1/2 large head)

4 cups (or more) canned vegetable broth or low-salt chicken broth

3 1/4 cups cooked Great Northern beans or two 15-ounce cans cannellini (white kidney beans), rinsed, drained

1 14 1/2- to 16-ounce can diced tomatoes, drained

2 tablespoons freshly grated Parmesan cheese

PREPARATION

Heat oil in heavy large Dutch over medium-low heat. Add onion, carrot and garlic and sauté until onion is golden and tender, about 7 minutes. Discard garlic. Add escarole; stir 3 minutes. Add 4 cups broth, beans and tomatoes and bring to boil. Reduce heat to medium-low. Cover and simmer until escarole is tender and flavors blend, about 20 minutes. Thin with more broth, if desired. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

Lade soup into bowls. Sprinkle with Parmesan cheese and serve.

Braised Bok Choy (or Endive, Escarole or Radicchio)

Adapted from “How to Cook Everything” by Mark Bittman

Serves 4

1 tbsp. olive oil

4 bok choy, trimmed at base and cleaned

¼ C minced prosciutto or dry-cured ham (optional)

½ C chicken, beef or vegetable stock

Salt and pepper to taste

1 tsp. lemon juice or white wine vinegar

Heat the olive oil over medium heat in a medium or large non-stick skillet that can later be covered.

Add the bok choy and cook, turning once or twice, until they begin to brown.

Add the ham, stock, salt and pepper. Cover and cook over the lowest possible heat, turning occasionally, until very tender, about 20 minutes (or up to 45 for endive, escarole or radicchio).

Drizzle with lemon juice or vinegar and serve.

BURNT ORANGE & ESCAROLE SALAD

From EatingWell:  November/December 2015

Makes: 6 servings

Serving Size: about 1 cup

Active Time: 25 minutes

1 sprigs fresh rosemary

2 tbs honey

4 tbs extra-virgin olive oil

2 tablespoon cider vinegar

1 tablespoons fresh orange juice

1 tablespoons minced sscallion

1/2 teaspoon fine sea salt

2 medium oranges, peeled and cut crosswise into 4 thick slices

8 cups torn escarole (1 head)

1/4 cup slivered almonds, toasted

Coarsely crush or chop rosemary and place in a small saucepan. Add honey and bring to a boil over medium heat. Remove from heat and let steep for 30 minutes.

Meanwhile, whisk oil, vinegar, orange juice, shallot and salt in a large bowl until combined.

Strain the rosemary from the honey and pour the honey into a large cast-iron or nonstick skillet. Bring to a boil over medium-high heat. Add orange slices and cook until they just start to brown, about 3 minutes. Carefully turn the slices over and cook for another 3 minutes. Remove the orange slices to a plate. Whisk the honey and juice from the pan into the dressing in the large bowl.

Add escarole to the dressing and toss well to coat. Serve the salad topped with the oranges and sprinkled with almonds.

TIPS & NOTES

Make Ahead Tip: Prepare through Step 3; refrigerate oranges and dressing separately for up to 1 day. Let stand at room temperature for 30 minutes before finishing the salad.



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