As I mentioned this is a recipe from Veganomicon. I did doctor the recipe up by adding in extra ingredients. Here’s my version:
- Head of Escarole
- Can of Northern Beans, drained and rinsed
- Shallot, chopped
- Garlic, chopped
- Red Pepper Flakes
- Avocado, still firm cubed
- 1/2 C Capers and ~1/4 C Brine
- Goat Cheese, I used one mixed with Mediterranean herbs
- Olive Oil
- Brown Rice Couscous
1. First thoroughly wash and dry your head of escarole! Once dried roughly chop.
2. Start cooking brown rice couscous.
3. Chop tomatoes into wedges, lightly salt, and set aside. I bought Campari tomatoes: a variety of tomato, noted for its juiciness, high sugar level, low acidity, and lack of mealiness. Camparis are deep red and larger than a cherry tomato, but smaller and rounder than a plum tomato. Some of the best store bought tomatoes out there!
4. Sauté chopped garlic, onion, and red pepper flakes in some olive oil until softened.
5. Add escarole and season with s&p. Toss with tongs as it cooks.
6. Once escarole leaves start to wilt add the beans, capers, and caper brine. Continue to cook for a few minutes and then add the firm avocado. Cook a few more minutes again until escarole is wilted to your liking.
7. To serve place a small amount of brown rice couscous in one side of a bowl and top with escarole white bean salad. Lastly add the fresh tomato wedges and goat cheese.