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.
ESCAROLE SALAD WITH ROASTED MEYER LEMON VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the vinaigrette: Heat a cast-iron skillet over medium-high heat. Add 2 teaspoons of the olive oil and 1 tablespoon of the honey. When the honey has melted, stir it together with the oil. Place the lemons, cut-side down, into the honey mixture; cook until the lemons look charred and the honey has caramelized, 2 to 3 minutes. Remove the lemons to a baking sheet and let cool. Set the skillet aside.
- Juice the roasted lemons and add 1/4 cup of the juice to a bowl; whisk in the remaining 1 teaspoon honey and the mustard. Once combined, whisk in the remaining 2 tablespoons olive oil until the dressing becomes emulsified. Season to taste with salt and pepper. Refrigerate until ready to serve.
- For the salad: Return the skillet to high heat. When hot, add the cherry tomatoes and season with salt. Cook until the caramelized honey coats the tomatoes and the tomatoes just begin to char, 1 to 2 minutes. Remove the skillet from the heat.
- Combine the escarole, Treviso, almonds, basil and mint in a large bowl; season with salt and pepper. Toss the salad with the dressing, and then gently fold in the charred tomatoes. Transfer the salad to the serving platter and, using a peeler, shave Parmesan over the top.
ESCAROLE SALAD
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Make lemon-basil oil:
- Mix 1/3 cup olive oil, a strip of lemon zest, 8 torn basil leaves and a pinch of salt; infuse 2 hours. Soak 1/2 thinly sliced red onion in water for 10 minutes to mellow the bite. When ready to serve, toss 1 head chopped escarole, the onion slices, 2 sliced celery stalks, 3/4 cup chopped green olives and a few tablespoons olive juice, 2 segmented lemons and 1/4 cup each toasted pine nuts and golden raisins in a serving bowl. Discard the zest from the infused oil, drizzle over the salad and season with salt and pepper.
WARM ESCAROLE SALAD
Charred-but-crisp escarole gets a hint of sweetness from a raisin vinaigrette and a dash of crunch from toasted almonds.
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the broiler.
- Quarter the escarole lengthwise through the stem end. Wash the escarole wedges under cold water, being sure to wash away any dirt or grit between the leaves. Drain well.
- Meanwhile, whisk together the vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Slowly drizzle in 1/4 cup of the oil, whisking constantly, until blended. Stir in the raisins.
- Arrange the escarole wedges, cut-side up, on a baking sheet. Drizzle the wedges with the remaining 1 tablespoon oil and sprinkle with salt and pepper. Broil until the escarole is browned and charred in places on top but still raw underneath, 1 to 2 minutes.
- Spoon the raisin vinaigrette over the warm escarole wedges; sprinkle with the almonds.
- Copyright 2016 Television Food Network, G.P. All rights reserved
ESCAROLE SALAD WITH ROASTED TOMATOES AND WHITE BEAN VINAIGRETTE
A bed of crisp greens, topped with tarragon flavored plum tomatoes and drizzled with warm and creamy white bean vinaigrette dressing, makes this a one-of-a-kind healthful dish. Canned cannellini beans, pureed in the dressing, give a creamy texture without adding fat; instead they boost the fiber content of this tasty salad!
Provided by cannedfood
Categories Salad Dressings
Time 35m
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 450°F
- Toss the tomatoes and oil on a large sheet pan and season with salt and pepper, if desired. Roast for 15 minutes. Sprinkle with tarragon and cool. When just cool to the touch, lift carefully with a spatula to make sure the tomatoes are not sticking to the pan.
- To make the dressing, purée all of the dressing ingredients in a blender or food processor until smooth. Transfer to a skillet.
- Toss the lettuces and scallions in a large mixing bowl.
- Heat the dressing until simmering, stirring often; add more water if needed to keep it the texture of unbeaten cream. Toss the dressing with the lettuces. Mound on a large platter or on individual plates. Scatter the olives on top and arrange the roasted tomatoes decoratively on and around the salad.
Nutrition Facts : Calories 186.1, Fat 8.2, SaturatedFat 1.2, Sodium 112.8, Carbohydrate 22.1, Fiber 5.9, Sugar 2.4, Protein 7.8
ESCAROLE SALAD WITH WARM WHITE BEAN VINAIGRETTE
Number Of Ingredients 13
Steps:
- To make the dressing, puree the dressing ingredients in a blender or food processor until smooth. Transfer to a skillet.To make the salad, toss the lettuces, sun-dried tomatoes, scallions, and olives in a large mixing bowl. Heat the dressing until simmering, stirring often add more water if needed to keep it the texture of unbeaten cream. Toss the dressing with the salad ingredients, and mound on a large platter or individual plates.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
ESCAROLE SALAD WITH PARMESAN DRESSING
If the head of escarole is large, use half for the salad and store half in a resealable bag in the refrigerator for another recipe.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Combine the escarole and radicchio in a large salad bowl. Toss in the dates.
- In a jar with a tight-fitting lid, combine the lemon juice, mustard, grated Parmesan cheese, olive oil, and black pepper. Shake well to combine. Pour over the salad and toss.
- Grate more Parmesan on top and serve.
ESCAROLE SALAD WITH WHITE BEANS AND LIME VINAIGRETTE
Categories Bean Olive Pepper Side No-Cook Vegetarian Quick & Easy Lunch Lime Healthy Vegan Escarole Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper. Toss salad mix, cannellini, and olives in large bowl. Pour dressing over; toss. Divide salad among plates. Sprinkle with pepitas or pine nuts and serve.
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