Warm Escarole And Radicchio Slaw With Sunflower Seeds

  1. In a large bowl, toss the radicchio, escarole, sunflower seeds and tarragon.
  2. In a medium skillet, heat the oil. Add the pancetta and cook over moderately high heat, stirring occasionally, until browned, about 3 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add the apple and shallot to the skillet and cook over high heat, stirring, until softened and lightly browned, 2 to 3 minutes. Add the vinegar and boil. Pour the hot dressing over the greens, add the pancetta and toss well. Season with salt and pepper and serve immediately.

head of radicchio, head of escarole, sunflower seeds, tarragon, peanut oil, pancetta, shallot, sherry vinegar, salt

Taken from www.myrecipes.com/recipe/warm-escarole-radicchio-slaw-with-sunflower-seeds (may not work)

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