Sunday night, Alex and I whipped up another Blue Apron recipe. I was excited about this one, because I’d never purchased escarole and wasn’t sure what to expect. Honestly, it kind of just tasted like Romaine lettuce, but I liked it. It was crunchy and fresh. I also hadn’t bought Cannellini beans before, and I was surprised at how soft and creamy they were. I really liked them!
This dinner came together pretty easily, and I liked the contrast of the warm, crispy potatoes, against the refreshing salad. It was a nice balance for a summer meal. Plus, the potatoes made me feel like I was eating something “guilty” when it really wasn’t bad for me. These meals clocked in at 600 calories each, but we had leftovers, so I’m guessing it was more like 500 each. Not bad for a dinner that kept me full until breakfast!
Here’s the recipe, reprinted with permission from Blue Apron.Print
Cannellini Bean & Escarole Salad with Crispy Potatoes
- Yield: 2
- 1 15oz can of Cannellini beans
- 2 russet potatoes
- 1 bunch parsley
- 1 clove garlic
- 1 red onion
- 1 tbsp capers
- 1/2 head of escarole
- 3 tbsp mayonnaise (you could use Greek yogurt)
- 1 lemon
For the potatoes:
Preheat the oven to 500, and bring a large pot of water to a boil. Peel and slice the potatoes into 1 inch slices. When the water is boiling, add in the potatoes and boil for 10 minutes, then drain. Line a large baking sheet with foil, and rub with olive oil. Spread out the potato slices onto the baking sheet and spray the top with olive oil. Bake for 25 minutes, turning halfway through.
For the salad:
Dice the parsley, red onion, and Escarole. Add the diced veggies into a large bowl. Rinse and drain the beans, and toss with the vegetables.
For the dressing:
Mince the garlic and roughly chop the capers. In a small dish, whisk together the mayonnaise and juice from 1/2 the lemon, and then add in the garlic and capers.
This was really the first time I’d tried the hot/cold salad. It was a nice way to enjoy a big salad, but still feel like I was having a substantial and satisfying dinner.
I have to be honest, it was really awesome cooking these recipe the last few nights, knowing I wouldn’t be missing an ingredient or something. It also took the thought out of coming up with a recipe, which was a nice break! The rest of the week is pretty packed with some work traveling, so I was able to put off a major grocery store run for a couple more days! Avoiding the grocery store is probably my best strategy against over-spending on groceries 😉
Hope you’re all having an amazing week so far!