Ingredients
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt, divided
1/2 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
1/4 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.
Source:http://www.eatingwell.com/recipes/escarole_white_bean_salad_swordfish.html