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Ingredients

• For the tomatoes:
• 1 pound (about 6) large plum tomatoes, each cut in 6 wedges
• 1 tablespoon olive oil
• Kosher salt and ground black pepper, to taste
• 1/4 teaspoon dried tarragon or 1/2 teaspoon chopped, fresh tarragon
• For the Warm White Bean Vinaigrette dressing:
• 1 can (about 15 ounces) cannellini beans, drained and rinsed
• 1 clove garlic, halved
• 1/4 cup white wine vinegar
• 2 tablespoons extravirgin olive oil
• Kosher salt, to taste
• 1 teaspoon hot pepper sauce
• 1/4 cup hot water
• For the salad:
• 1 pound escarole lettuce mix, including radicchio, escarole, frise, chicory and mche or 2 pounds of the same lettuce in heads, cleaned of damaged leaves, cored, washed and broken in bitesize pieces
• 3 scallions, trimmed and sliced
• 2 ounces (about 1/3 cup) pitted black olives, quartered

Description

Try This Escarole Salad With Roasted Tomatoes And Warm White Bean Vinaigre Recipe From A Member Of The MyRecipes Community

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