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/