Escarole & White Bean Salad with Swordfish
Ingredients:
- ¼ cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 1 15-ounce can white beans, rinsed
- 2 10-ounce swordfish steaks
- 1 teaspoon herbes de Provence
- 12 cups chopped escarole
- ¼ cup very thinly sliced red onion
Directions:
Position rack in upper third of oven; preheat broiler to high. Line a broiler-safe pan with foil.
Whisk oil, lemon juice, mustard and 1/4 teaspoon each salt and pepper in a large bowl. Transfer 2 tablespoons of the dressing to a small bowl. Add beans to the dressing in the large bowl and toss to combine.
Cut each swordfish steak in half so you have 4 equal portions; sprinkle with herbes de Provence and the remaining 1/4 teaspoon each salt and pepper. Place the fish on the prepared pan and broil on the upper rack until it just barely flakes when pressed with a knife, 8 to 10 minutes.
Toss escarole and onion with the beans. Serve the salad with the swordfish, drizzled with the reserved 2 tablespoons dressing.
Article from: https://www.eatingwell.com/recipe/251345/escarole-white-bean-salad-with-swordfish/
