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Boston lettuce with Parsley and Herbs

1/2 cup flat-leaf parsley leaves
1 large scallion, white and pale green parts only, chopped (you could substitute spring garlic!)
2 teaspoons coarsely chopped tarragon
3 tablespoons vegetable oil
2 teaspoons white wine vinegar
1 tablespoon water
Salt and freshly ground pepper
1 head of Boston lettuce, separated into leaves
Chervil or tiny tarragon sprigs, for garnish

In a blender, combine the parsley, scallion, tarragon, vegetable oil, white wine vinegar and water and puree. Season the vinaigrette with salt and pepper.

On 2 plates, decoratively stack the Boston lettuce leaves to form a flower shape, using the largest leaves on the bottom and working up to the smallest leaves. Drizzle the salads with the vinaigrette, garnish with the herb sprigs and serve.

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Recipes

Sautéed Escarole with Spring Garlic

2 tablespoons olive oil
1 spring garlic, diced
2 small heads escarole (about 1 pound total), trimmed, leaves torn and washed well
Coarse salt

In a large skillet, heat oil over medium. Add garlic, and cook until fragrant and lightly golden, about 3 minutes. Stir in escarole; season with salt. Cook, stirring frequently, until tender, about 10 minutes

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Recipes

Escarole and White Bean Soup

2 tablespoons extra-virgin olive oil
10 ounces slab bacon, cut into 3/4-inch cubes
2 medium onions (about 6 ounces each), finely chopped
1 large shallot, finely chopped
1 garlic clove, minced
2 quarts homemade or low-sodium store-bought chicken stock
4- 15 oz. cans OR 1 pound dried white beans, soaked overnight, drained, and rinsed
3 large thyme sprigs
1/4 teaspoon cayenne pepper
Coarse salt and freshly ground pepper
1 head escarole, cut crosswise into strips

Heat oil in a large, heavy saucepan over medium heat until hot but not smoking. Add bacon, and cook, stirring occasionally, until crisp, about 12 minutes. Using a slotted spoon, transfer to a plate.

Add onions and shallot to pan; cook, stirring occasionally, until onions are translucent and soft, about 8 minutes. Add garlic; cook 1 minute more.

Return bacon to pan. Stir in stock, beans, thyme, cayenne, and 1 teaspoon salt; season with pepper. Bring to a boil. Reduce heat; cover, and simmer 30 minutes. Uncover, and cook until beans are tender, about 1 1/2 hours more if using dried beans or cook 10 minutes more if using canned beans.

Stir in escarole. Cook 2 minutes. Season with salt and pepper.

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Boston lettuce with Parsley and Herbs

Sautéed Escarole with Spring Garlic

Escarole and White Bean Soup

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