Salad season is always in fashion, and sometimes during the springtime, right before summer hits, it’s still nice to enjoy hardier greens. Escarole is one of those bitter greens that doesn’t get enough attention in my book, and what makes it so wonderful is that you can cook it slightly, in a vinaigrette, and eat it along with fresh greens for a fabulous meal.
The salmon part of this recipe is first seared in a pan and placed on a plate to rest before the vinaigrette is made. Adding the escarole straight on top of the vinaigrette in the pan allows it to wilt slightly, before spooning it over fresh arugula in each bowl. However, making a warm vinaigrette can sometimes be a little tricky because occasionally they can taste a little greasy if you’re not careful. By starting with some fresh green onions and andouille sausage in a skillet, you’ll find that you don’t need to add much additional oil to create a great salad dressing. The natural oils from the sausage become the base of the vinaigrette and with a splash of red wine vinegar and just a dab of extra virgin olive oil, you’re all set.
This salad makes a great lunch or dinner and hits the spot on so many levels. I love the slightly smoky taste of the vinaigrette from the sausage and the bitterness of the softened escarole. This is definitely one special salad that truly makes a complete meal. You can always double the portion for a family of four, but I thought I would make it for two to keep it simple.
12 ounces fresh salmon, cut into 2 filets
1/4 teaspoon paprika
1/4 teaspoon salt
pinch of black pepper
3 cups baby arugula
olive oil for cooking
2 small smoked andouille sausages, cut into chunks (about 2/3 cup)
3 green onions, diced
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
pinch of sugar
1 tablespoon olive oil
2 cups chopped fresh escarole, kale or radicchio
- In a medium non-stick skillet, add 1 teaspoon olive oil and place over medium heat. Add paprika, salt and pepper to a bowl, stir. Sprinkle with flesh side of salmon. Place salmon, flesh side-down in skillet and cook for 4 minutes. Flip over and continue to cook for 5-7 minutes, depending upon how you like your salmon. Remove and place on plate, set aside.
- Wipe skillet clean with paper towel and place over medium heat. Add andouille and green onions, stir. Cook until sausage begins to brown slightly around edges and oils release. Turn heat to low and add vinegar, mustard, sugar and olive oil, stir.
- Add escarole on top of vinaigrette and allow to wilt for 3 minutes, stirring occasionally. Place arugula into bowls and salmon on top.
- Spoon escarole and warm andouille vinaigrette over top. Enjoy!