Escarole and Olive Salad with Raspberry Dressing
A recipe from Eat Better, Feel Better Cookbook by Giada De Laurentiis
INGREDIENTS
FOR THE SALAD:
1 small head of Bibb lettuce, chopped
1 small head of escarole, cut into 1-inch pieces 1 fennel bulb, stalks removed, thinly sliced
1⁄2 tsp. kosher salt
1 c. pitted mixed olives, coarsely chopped
1⁄2 c. roasted almonds, coarsely chopped
3⁄4 c. fresh raspberries
1⁄2 c. crumbled Gorgonzola dolce
FOR THE DRESSING:
1 c. fresh raspberries
1 Tbsp. Dijon mustard
1 Tbsp. cider vinegar
3 Tbsp. extra-virgin olive oil 1⁄4 tsp. kosher salt
PREP
For the dressing, combine the raspberries, mustard, vinegar, olive oil, and salt in a blender. Puree on high for about 1 minute, scraping down the sides halfway through, until emulsified. Set aside.
In a large bowl, toss together the lettuce, escarole, fennel, and salt. Begin by adding half the dressing and tossing well to coat. Taste the salad to determine if it needs more dressing. Depending on the size of your lettuce, you may not need to use all the dressing. Divide the salad among four bowls and top with the olives, almonds, and raspberries. Finish with the crumbled Gorgonzola.