What I Made: Warm Escarole Salad with Shrimp

Online recipes can be hit or miss (have you seen Pinterest fails?), but when one comes by way of the Bon Appétit Test Kitchen, you start to feel bit better about your chances of success. I thought the original recipe was too salty, so I’ve tried to cut down on some of the salt for this version in the full recipe after the jump.

To start, wash and cut into strips around 10 cups of escarole.  Don’t worry, it cooks down!

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Mash anchovies with oil and butter until it forms a paste. Add garlic and capers and cook for a minute.

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Cut the radishes into bite-sized chunks.

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Add to pan over medium high heat and cook for around 3 minutes.

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Add shrimp and cook, turning occasionally.

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Mmmmm…shrimp.

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Add about half the escarole.  Cook it until it has wilted down, about a minute.

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Add the rest of the escarole. Cook for another minute.

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I told you it would cook down! Remove from the heat, and toss with parmesan, lemon juice, and pepper, and enjoy.

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