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
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.
ENDIVE AND ESCAROLE SALAD WITH MUSTARD-ORANGE VINAIGRETTE
Provided by Paul Grimes
Categories Salad Mustard Side Hanukkah Vegetarian Quick & Easy Orange Healthy Endive Escarole Gourmet Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Grate 1 teaspoon zest from 1 orange and reserve.
- Cut peel, including white pith, from oranges with a sharp knife. Cut segments free from membranes into a bowl. Squeeze 1 tablespoon juice from membranes into a large bowl and whisk together with reserved zest, vinegar, oil, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper until emulsified.
- Add escarole, endive, and orange segments to vinaigrette and gently toss.
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
This simple side salad is delicious paired with roasted chicken and vegetables.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Place 1 cup walnuts on rimmed baking sheet and toast in oven 10 minutes. Cool to room temperature and coarsely chop.
- Finely chop remaining walnuts and place in small saucepan with olive oil and garlic. Bring to bare simmer over medium heat. Remove from heat, cool to room temperature, and strain oil into medium bowl. Whisk vinegar, salt, and black pepper into oil.
- Spread escarole over a large platter. Sprinkle coarsely chopped walnuts and red onion over escarole and drizzle dressing over salad. Shave Pecorino Romano on top and serve immediately.
ESCAROLE AND EDAMAME SALAD
Categories Salad Leafy Green Soy Appetizer Vegetarian Quick & Easy Winter Escarole Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cook edamame in a 3-quart pot of boiling salted water 5 minutes. Drain in a sieve and rinse under cold running water to stop cooking. Drain edamame again and pat dry.
- Whisk together vinegar, sugar, salt, and pepper in a small bowl until sugar and salt are dissolved. Add oil in a slow stream, whisking until combined.
- Toss together edamame, escarole, and mint in a large bowl. Add cheese and drizzle salad with dressing, then toss again. Serve immediately.
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