The vinaigrette for this salad is really just an infused rosemary-garlic oil that is whisked together with red wine vinegar and chopped sun-dried tomatoes. Tossing the salad while the vinaigrette is still warm softens the tough leaves of escarole.
Make Ahead: The greens and celery can be prepped 1 day in advance; wrap loosely in damp paper towel and refrigerate until ready to use. The oil for the dressing, and the dressing itself, should be heated just before serving.
- 2 medium heads escarole (about 1 pound), cut into 1-inch pieces, washed and dried
- 1 pound celery hearts (trimmed), cut on the diagonal into thin slices
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/2 cup extra-virgin olive oil
- 2 medium cloves garlic, smashed
- 4 oil-packed sun-dried tomatoes, finely chopped
- Leaves from 1 or 2 sprigs rosemary, finely chopped (2 teaspoons)
- 3 tablespoons red wine vinegar
- 3/4 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
Toss together the escarole, celery and Parmigiano-Reggiano cheese in a serving bowl.
Just before serving, combine the oil and garlic in a medium saucepan over medium heat. Cook for 2 or 3 minutes, until the garlic starts to brown lightly and becomes quite fragrant. Remove from the heat and add the sun-dried tomatoes and rosemary. Discard the garlic.
Add the warm flavored oil mixture to the bowl, along with the vinegar, salt and teaspoon pepper. Toss to coat evenly. Taste, and adjust the seasoning as needed. Divide among individual plates and serve immediately.
From food writer Tony Rosenfeld.
Tested by Bonnie S. Benwick.
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