When planning a meal, I enjoy the challenge of finding side dishes that coordinate with the entree. So, when we decided to make Blueberry Salsa-Topped Chicken, I began to consider options. With a variety of herbs and blueberries in the salsa and lime marinating with the chicken, I didn’t want to serve anything that would detract from these flavors. Plus, the main dish was fairly light, so I wanted to continue with that feel.
I decided to make a salad with a light dressing. As we would spend our afternoon shopping, I also wanted it to be a salad that had few ingredients, so it would be ready within minutes. As my friends and family know, I am a huge fan of caesar salad, which does have few ingredients, but tonight I wanted to try something different.
While shopping we found a head of escarole that looked wonderfully tender. We also purchased some champagne vinegar which would be a good basis for the dressing. Using just a few other ingredients from our pantry, a tasty salad would be made.
The salad and dressing were made in less than 5 minutes. Together they made a superb accompaniment to the chicken.
- 1/2 head escarole, rinsed, dried, and torn into bite-sized pieces
- 1/3 cup pecan halves
- 3/4 cup champagne vinegar
- 1/4 cup extra virgin olive oil
- 1 Tb. dijon mustard
- 2 – 3 Tb. honey
- 1 shallot, finely minced
- salt and pepper
- Divide escarole among 2 plates. Sprinkle with pecan halves. Add dressing.
- Combine vinegar, olive oil, mustard, honey, shallot, salt, and pepper in a cruet. Cover and shake well.