Name: Warm Shrimp and Escarole Salad
Prep time: 20 minutes
Total time: 20 minutes
Yield: 4 Servings
Ingredients: 2 tablespoons olive oil; 1 tablespoon unsalted butter; 2 anchovy fillets packed in oil, drained; 2 large garlic cloves, finely chopped; 2 tablespoons drained capers, chopped; 8 radishes, trimmed, quartered; 1 1/4 pounds large shrimp, peeled, deveined; 1 head of escarole, torn into large pieces (about 10 cups); 3 tablespoons finely grated Parmesan; 1 tablespoon fresh lemon juice; Kosher salt, freshly ground pepper

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Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté with shrimp.

Recipe notes