Name: Warm Shrimp and Escarole Salad
Cook time: 20 minutes
Total time: 20 minutes
Yield: Makes 4 servings
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 finely grated Parmesan; 1 tablespoon fresh lemon juice; Kosher salt, freshly ground pepper

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Photo by Brian W. Ferry

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

Recipe information

Total Time
20 minutes
Yield
Makes 4 servings

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 finely grated Parmesan

1 tablespoon fresh lemon juice

Kosher salt, freshly ground pepper

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.
Step 2
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.
Step 3
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.
Step 4
Add Parmesan and lemon juice. Season with salt and pepper; toss to combine.