As far as Thanksgiving Salad goes, I usually pass, and I believe that if there is going to be a salad on a table that rich, it should be a simple (palate-cleansing) salad, and not interfere with “the main event.” However, I made a spectacular Fall salad last week, that I proceeded to make again and again for lunch as the week went on. It was inspired by a recipe in USA Weekend last week for Escarole salad with provolone, warm white beans and prosciutto crisps. I added a little sweetness to balance the bitter greens and piquant provolone. The red from the pepper, onion, and cranberries stand out among the greens and beans and it looks like Fall.
Fall salad
2 T extra-virgin olive oilSauté the prosciutto in the olive oil until crisp. Remove to paper towel to drain.
3 oz thinly sliced prosciutto, cut into small dice2 garlic cloves, minced
1 15-oz can cannellini beans, not drained
1 t crushed red pepper flakes
2 T red wine vinegar
1 T agave syrup
2 T extra-virgin olive oil
1 head escarole halved, cored, chopped, washed, and dried (or slightly bitter greens that are so abundant in Fall)
½ red bell pepper, stemmed, cored, seeded and cut into short thin strips
¼ large red onion, thinly sliced
16 pitted kalamata olives, halved (about ¼ cup)
3 oz provolone cheese, diced
¼ c dried cranberries
Add the white beans to the sauté pan with the crushed red pepper, and bring to a simmer. Cook until beans are warmed through.
While beans are warming, add vinegar, agave, and olive oil to a jar and shake to combine. Pour dressing into bottom of a large salad bowl. To the salad bowl, add escarole, pepper, onion, olives, cheese and cranberries.
Just before serving, add beans and prosciutto and toss.
