Serious Eats: Recipes
Dinner Tonight: Escarole Salad with Squash and Cheddar
Now this is the kind of salad I love. There is no need for twenty ingredients or a gloppy dressing to get in the way. No, all that's needed in this late-fall dish from Martha Stewart is a solid base ingredient and a few well-chosen additions to accentuate its flavor. Though the escarole gets the main billing, it takes on more of a supporting roll—its crunchiness is mainly used to balance the tender and slightly sweet roasted butternut squash (the real star).
The apple slices bring a bracing acidity to the salad and the salty cheese add a little zing. But I still felt like it was missing something, so I did want any sane person would do—add bacon. It played extremely well.