Warm Shrimp and Escarole Salad
A sophisticated warm salad featuring succulent shrimp and tender escarole, enhanced with a savory anchovy-caper sauce and finished with Parmesan and fresh lemon juice. This elegant dish combines Mediterranean flavors with crisp radishes and wilted greens.
Ingredients
- •2 tablespoons olive oil
- •1 tablespoon unsalted butter
- •2 fillets anchovy fillets packed in oil, drained
- •2 cloves garlic
- •2 tablespoons drained capers
- •8 whole radishes
- •1¼ pounds large shrimp
- •1 head escarole
- •3 tablespoons Parmesan
- •1 tablespoon lemon juice
- •to taste Kosher salt
- •to taste black pepper
Cooking Instructions
- 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.
4 min
- 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.
7 min
- 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.
2 min
- 4.
Add Parmesan and lemon juice. Season with salt and pepper; toss to combine.
1 min
