📝 About This Recipe
This vibrant salad is a sophisticated celebration of Italian farmhouse flavors, balancing the pleasant bitterness of crisp escarole with the creamy richness of protein-packed cannellini beans. A zesty lemon-dijon vinaigrette cuts through the heartiness, while toasted sourdough breadcrumbs provide an addictive crunch that elevates the dish from a simple side to a centerpiece. It is a masterclass in textural contrast and bright, Mediterranean acidity that feels both nourishing and indulgent.
🥗 Ingredients
The Salad Base
- 1 large head Escarole (washed, dried, and torn into bite-sized pieces)
- 15 ounce can Cannellini beans (rinsed and thoroughly drained)
- 1/2 small head Radicchio (thinly sliced for color and bite)
- 1/4 cup Red onion (very thinly shaved into half-moons)
- 1/2 cup Flat-leaf parsley (roughly chopped)
Lemon-Shallot Vinaigrette
- 1/3 cup Extra virgin olive oil (high quality cold-pressed)
- 2 tablespoons Fresh lemon juice (about half a large lemon)
- 1 tablespoon Champagne vinegar (or white wine vinegar)
- 1 small Shallot (finely minced)
- 1 teaspoon Dijon mustard (for emulsification)
- 1/2 teaspoon Honey (to balance the bitterness)
- to taste Kosher salt and black pepper (freshly cracked pepper is best)
Garlic Crunch & Garnish
- 1 cup Sourdough bread (torn into coarse, small crumbs)
- 1 clove Garlic (grated or finely minced)
- 1/4 cup Pecorino Romano cheese (freshly shaved with a vegetable peeler)
- 1 pinch Red pepper flakes (optional for a hint of heat)
👨🍳 Instructions
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1
Begin by preparing the escarole. Remove the tough outer leaves and the core, then tear the tender inner leaves into 2-inch pieces. Submerge them in a bowl of cold water to remove any grit, then spin them completely dry in a salad spinner.
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2
Place the shaved red onion in a small bowl of ice water for 10 minutes. This removes the harsh 'bite' and keeps them incredibly crisp.
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3
In a small skillet over medium heat, warm one tablespoon of olive oil. Add the torn sourdough crumbs and a pinch of salt.
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4
Toast the breadcrumbs for 3-4 minutes, stirring frequently, until they are golden brown and smelling nutty.
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5
Stir in the grated garlic and red pepper flakes. Cook for just 30 seconds more until the garlic is fragrant but not burnt. Remove from heat and set aside to cool.
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6
In a small jar or bowl, whisk together the minced shallot, lemon juice, vinegar, Dijon mustard, honey, and a generous pinch of salt and pepper.
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7
Slowly stream in the 1/3 cup of olive oil while whisking vigorously until the dressing is fully emulsified and creamy.
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8
In a large, wide serving bowl, combine the dried escarole, sliced radicchio, and chopped parsley.
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9
Drain the red onions and pat them dry; add them to the greens along with the rinsed and dried cannellini beans.
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10
Drizzle about three-quarters of the dressing over the salad. Use your hands or large tongs to gently toss, ensuring every leaf and bean is lightly coated.
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11
Taste a leaf; add the remaining dressing or an extra squeeze of lemon if needed to reach peak brightness.
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12
Top the salad with the cooled garlic breadcrumbs and the shaved Pecorino Romano cheese.
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13
Finish with a final crack of black pepper and serve immediately while the breadcrumbs are at their crunchiest.
💡 Chef's Tips
Make sure the escarole is bone-dry; water clinging to the leaves will dilute the dressing and make the salad soggy. If you find escarole too bitter, use only the pale yellow inner leaves, which are milder than the dark green outer ones. You can substitute the cannellini beans with chickpeas or butter beans for a different texture. For a vegan version, omit the Pecorino or replace it with a sprinkle of nutritional yeast or toasted pine nuts. Always dress the salad just before serving to maintain the structural integrity of the greens.
🍽️ Serving Suggestions
Pair this with a crisp, dry Italian white wine like Vermentino or Pinot Grigio. Serve alongside a bowl of hot Minestrone or Pasta e Fagioli for a classic Italian lunch. This makes an excellent bed for a piece of pan-seared salmon or roasted lemon chicken. Accompany with extra crusty ciabatta bread to soak up the lemon-garlic dressing at the bottom of the bowl. Serve as a refreshing first course (primo) before a hearty lasagna or eggplant parmigiana.