ESCAROLE SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Whisk together the honey, whole grain mustard, lemon juice, and then stream in the olive oil. Season with salt and pepper and toss with the escarole.
ROASTED APPLE & CANDIED WALNUT SALAD
To add even more visual interest and tasty texture, top a pretty plated salad with roasted apple fans and crunchy walnuts. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a small heavy skillet, melt butter. Add walnuts and cook over medium heat until toasted, about 4 minutes. Sprinkle with brown sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., Core apples and cut into quarters. Slice apples, but not all the way through, leaving slices attached at the stem end. Place apple quarters in a greased 15x10x1-in. baking pan; fan slightly., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Set aside 1 cup for dressing; drizzle remaining mixture over apples. Bake, uncovered, at 425° for 18-22 minutes or until tender., Meanwhile, arrange the romaine, leaf lettuce, onion and cranberries on 12 salad plates. Top each with a roasted apple fan; sprinkle with cheese and candied nuts. Drizzle with reserved dressing.
Nutrition Facts : Calories 168 calories, Fat 11g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 191mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 2g fiber), Protein 4g protein.
ESCAROLE-APPLE SALAD WITH WALNUT DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Puree 1/4 cup apple cider vinegar, 3 tablespoons chopped walnuts, 2 teaspoons dijon mustard, 1 teaspoon honey and 1/2 teaspoon kosher salt in a blender until smooth. Slowly add 1/3 cup olive oil with the motor running; blend until creamy. Combine 1 torn head escarole, 1 thinly sliced fennel bulb, 2 thinly sliced apples and/or pears, 1 cup fresh parsley, ½ cup chopped walnuts and 1/4 cup minced chives in a large bowl. Add the dressing, season with salt and pepper and toss.
ESCAROLE SALAD WITH APPLES, CANDIED WALNUTS, AND SAINT ANDRé CHEESE
Skip the wine-this salad is perfect with a Belgian ale. Saint Andréis a soft, ripened cheese much like Brie or Camembert. Either cheese would make a good substitute.
Provided by Bon Appétit Test Kitchen
Time 25m
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in heavy large skillet over high heat. Add apple wedges; cook until beginning to brown, 2 to 3 minutes per side. Divide among plates. Reduce heat to medium-high. Add remaining 1 tablespoon oil and walnuts to skillet; stir 1 minute. Sprinkle walnuts with sugar; stir until walnuts and sauce are deep brown, about 30 seconds. Using slotted spoon, transfer walnuts to small bowl. Add shallots to skillet; stir until soft, 10 to 15 seconds. Stir in vinegar, then add escarole and radicchio to skillet. Sprinkle with salt and pepper and toss until beginning to wilt, about 1 minute. Season with salt and pepper.
- Mound salad on plates alongside apples. Top with cheese and walnuts.
WILTED ESCAROLE WITH WALNUTS AND BLUE CHEESE
This skillet-cooked winter salad gives the classic blue-cheese-greens-and-nuts combination a new toasty edge.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Cut escarole into 1 1/2-inch wedges, leaving base intact. In a large skillet, heat 2 teaspoons olive oil over medium; add a few wedges and cook, turning, until escarole is wilted and light brown on all sides, 3 minutes total. Season with salt and pepper and transfer to a platter. Repeat twice with more oil and remaining escarole. Top with walnuts and blue cheese; drizzle with lemon juice, if desired.
Nutrition Facts : Calories 156 g, Fat 14 g, Fiber 4 g, Protein 4 g, SaturatedFat 3 g
ESCAROLE AND WALNUT SALAD
Earthy walnuts and a sweet-and-sour sherry vinaigrette are the perfect complement to this slightly bitter winter green.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 5m
Number Of Ingredients 7
Steps:
- Stir together vinegar, mustard, and shallots in a small bowl.Gradually whisk in oil. Toss escarole with vinaigrette,and sprinkle with walnuts. Season with salt and pepper.
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