lunch · vegetarian
Almond and artichoke escarole chop
Chopped escarole with crisp-edged chickpeas, marinated artichokes, olives, sun-dried tomatoes and toasted almonds, topped with crumbled ricotta salata in a sharp red wine vinaigrette.
- Time
- 25min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk and tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Wash the escarole in a basin of cold water, lifting the leaves out so the grit stays behind. Dry well, cut away the tough base and chop into bite-size pieces.
-
2
Blot the chickpeas dry. Warm half the olive oil in a skillet over medium-high heat and cook the chickpeas for 7–9 minutes, shaking the pan now and then, until the outsides firm up.
-
3
Quarter the artichokes, halve the olives and slice the sun-dried tomatoes thin. In a large bowl, whisk the rest of the oil with the red wine vinegar.
-
4
Toast the slivered almonds in a dry pan over medium-low heat, stirring, until golden. Tip them onto a plate to cool.
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5
Toss the escarole, artichokes, olives and tomatoes in the dressing. Just before serving, add the chickpeas and almonds and crumble the ricotta salata over the top.
