Escarole Salad with Toasted Quinoa
- Yield: 4-6 servings
- 2 fresh or canned peeled, seeded tomatoes
- 3tablespoons extra-virgin olive oil
- 1tablespoon red wine vinegar
- 1 garlic clove, minced
- 1/2 teaspoon fine sea salt
- 1/4teaspoon hot or smoked paprika
- 4 eggs
- 1 head escarole
- 8tablespoons cooked quinoa
- To toast quinoa, spread cooked quinoa on a large baking sheet in as thin of a layer as possible. Let sit to cool and dry out a bit, at least 1 hour or up to overnight. Preheat the oven to 375F, put the cooked quinoa, already on a baking sheet, in the oven. Bake, stirring every 5 minutes or so, until the quinoa is browned and crunchy, about 25 minutes. Set aside.
- Make a dressing by mixing the tomatoes, olive oil, vinegar, garlic, salt, and paprika in a blender until smooth.
- Put the eggs in a medium saucepan and cover generously with water. Bring to a boil. Cover, remove from the heat, and let sit 14 minutes. Drain the eggs and peel under cool water. Halve or quarter and set aside.
- Tear the escarole into bite-size pieces, wash, and spin dry. Divide the leaves among four to six salad plates. Add the egg halves or quarters to each salad.
- Drizzle each salad with dressing and sprinkle with the toasted quinoa. Tossing the escarole with the tomato dressing tastes even better, but looks messy. The choice is yours. In either case, serve immediately.
Recipe from Greens + Grains by Molly Watson (Chronicle Books, 2014)