Recipe: Escarole With Nectarines And Ricotta Salata Salad
To learn more about this recipe, click the following link to read the related story, "Meatless (Labor Day) Monday," in Tasting Table's National edition.
Recipe adapted from Barton Seaver, Where There's Smoke (Sterling Epicure)
Escarole with Nectarines and Ricotta Salata
Liven up your green grilling companion with summer stone fruits in this salad from cookbook author Barton Seaver.
Prep Time
10
minutes
Cook Time
10
minutes
Servings
4
Servings
Total time: 20 minutes
Ingredients
- 4 nectarines, pitted and quartered
- 3 tablespoons extra-virgin olive oil, divided
- ½ teaspoon kosher salt, divided
- 1 head escarole--leaves separated, stacked and sliced crosswise into 1-inch-wide strips
- Juice of 1 orange
- 1 tablespoon maple syrup
- ½ cup walnuts, chopped
- ¼ cup ricotta salata, crumbled
- Freshly ground black pepper for serving
Directions
- Preheat a charcoal or gas grill to low heat. Toss the nectarines with 1 tablespoon of the olive oil and ¼ teaspoon of the salt. Grill on both cut sides until the fruit begins to soften and caramelize, about 7 to 10 minutes. Remove from heat and set aside.
- To a large bowl, add the escarole, orange juice, the remaining olive oil and maple syrup. Toss to combine and season with the remaining ¼ teaspoon of salt. Transfer the escarole to a platter and add the nectarines. Sprinkle with the walnuts, ricotta salata and a few grinds of black pepper, then serve.