Warm Escarole Salad with White Beans + Mushrooms
- Dairy Free
Why we love it:
- Crusty Bread (country style, ½ a loaf - about 8 ounces)
- 8 Tablespoons Extra Virgin Olive Oil (divided)
- 1⁄2 teaspoon Kosher Salt
- 1⁄2 teaspoon Black Pepper (freshly ground)
- 8 ounces Oyster Mushrooms
- 1 15-ounce can Cannellini Beans
- 2 cloves Garlic (coarsely chopped)
- 1 Tablespoon White Miso
- 1⁄4 teaspoon Red Pepper Flakes
- 2 Tablespoons White Wine Vinegar (or more)
- 1 head Escarole (large)
1. PREHEAT OVEN TO 350°F
Remove crust, and tear bread into 1" pieces (go for about 5 cups - save the crust and make breadcrumbs!).
Toss bread and 3 Tablespoons oil on a large, rimmed baking sheet, squeezing bread so it absorbs oil evenly; season with salt and pepper. Spread out bread pieces in an even layer and bake, tossing occasionally, until crisp on the outside but still chewy in the center, 10 – 15 minutes. Let croutons cool.
3. MUSHROOMS + BEANS
Drain and pat dry the beans. Place on a baking sheet. Gently tear oyster mushrooms and add to the beans. Season with 1 teaspoon salt and 1 Tablespoon olive oil. Toss and roast with the bread for 10 minutes.
Meanwhile, heat remaining 4 Tablespoons oil in a small skillet over medium heat. Add garlic and cook, stirring often, until golden, about 2 minutes. Add miso and whisk. Add red pepper flakes and remove skillet from heat. Add vinegar, scraping up any bits. Season vinaigrette with salt and pepper.
Just before serving, toss escarole, roasted beans and mushrooms, croutons and warm vinaigrette in a large bowl until escarole is slightly wilted; season with salt and pepper. Serve any extra vinaigrette spooned over top.