White Beans with Escarole

Name: White Beans with Escarole
Ingredients: 1 tablespoon minced shallot; 2 teaspoons finely grated lemon zest; 1/4 cup fresh lemon juice; Pinch of sugar; Salt and freshly ground pepper; 1/2 cup extra-virgin olive oil; Two 15-ounce cans cannellini beans, drained and rinsed; 1 tablespoon chopped flat-leaf parsley; 1/2 pound pancetta, sliced 1/4 inch thick and cut into 1/2-inch pieces; Two 1-inch-thick slices of peasant bread, torn into 1/2-inch pieces (2 cups), toasted; Two 1-pound heads of escarole, tough dark leaves discarded, inner leaves torn into bite-size pieces

11 ingredients

9 steps

Ingredients

1 tablespoon minced shallot
2 teaspoons finely grated lemon zest
1/4 cup fresh lemon juice
Pinch of sugar
Salt and freshly ground pepper
1/2 cup extra-virgin olive oil
Two 15-ounce cans cannellini beans, drained and rinsed
1 tablespoon chopped flat-leaf parsley
1/2 pound pancetta, sliced 1/4 inch thick and cut into 1/2-inch pieces
Two 1-inch-thick slices of peasant bread, torn into 1/2-inch pieces (2 cups), toasted
Two 1-pound heads of escarole, tough dark leaves discarded, inner leaves torn into bite-size pieces

Directions

1

In a bowl, combine the shallot, lemon zest, lemon juice and sugar.
2

Season with salt and pepper; let sit for 10 minutes.
3

Whisk in 6 tablespoons of the oil.
4

Transfer 1/4 cup of the dressing to a bowl, add the beans and parsley and let stand for 30 minutes.
5

In a skillet, cook the pancetta over moderate heat, stirring, until crisp, about 7 minutes.
6

Using a slotted spoon, transfer the pancetta to a plate.
7

Heat the remaining 2 tablespoons of oil in the skillet, then stir in the toasted bread and toss to coat.
8

Add the bread to the beans with the escarole and remaining dressing.
9

Season with salt and pepper, toss and serve.