lunch · vegetarian
Radicchio and escarole chop
Bitter radicchio and escarole chopped with crisp chickpeas, artichokes, olives and sun-dried tomatoes, topped with ricotta salata and a red wine vinaigrette.
- Time
- 25min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk.
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
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Wash the escarole in a basin of cold water, lifting the leaves out so the grit stays behind. Dry well, trim off 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 remaining oil with the red wine vinegar.
-
4
Core the radicchio and slice it across into ribbons. Soak the ribbons in cold water for 5 minutes, then spin dry together with the escarole.
-
5
Toss the escarole, radicchio, artichokes, olives and tomatoes in the dressing. Just before serving, add the chickpeas and crumble the ricotta salata over the top.
