This dish combines contrasting flavors and textures as it showcases 4 members of the Compositae family. Escarole tends to be sandy, so be sure to wash it well.
1 medium head of radicchio (about 1/2 pound), cored and cut crosswise into 1/4-inch ribbons
1 small head of escarole (about 1/2 pound), cored and cut crosswise into 1/4 -inch ribbons
1/4 cup salted sunflower seeds
2 tablespoons chopped tarragon
3 tablespoons peanut oil
1/4 cup coarsely chopped pancetta (2 ounces)
1 Granny Smith apple--peeled, cored and cut into 2-by- 1/4 -inch matchsticks
1 large shallot, thinly sliced
3 tablespoons sherry vinegar
Salt and freshly ground pepper
How to Make It
In a large bowl, toss the radicchio, escarole, sunflower seeds and tarragon.
In a medium skillet, heat the oil. Add the pancetta and cook over moderately high heat, stirring occasionally, until browned, about 3 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add the apple and shallot to the skillet and cook over high heat, stirring, until softened and lightly browned, 2 to 3 minutes. Add the vinegar and boil. Pour the hot dressing over the greens, add the pancetta and toss well. Season with salt and pepper and serve immediately.