Escarole Avocado And Radish Salad Recipes

TOMATO, AVOCADO AND ESCAROLE SALAD

Tomato, Avocado and Escarole Salad image

"This light salad is perfect for a day out in the sun."

Provided by Giada De Laurentiis

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

8 ounces cherry tomatoes, halved
1/2 cup Castelvetrano olives, quartered
1/4 cup fresh mint, chopped
Kosher salt
1 large head escarole, dark green leaves removed, chopped (about 7 cups)
1 tablespoon white balsamic vinegar
3 tablespoons extra-virgin olive oil
1 avocado, chilled and diced
1/2 cup pine nuts, toasted

Steps:

Combine the tomatoes, olives, mint and 1/2 teaspoon salt in a large bowl. Add the escarole, vinegar and olive oil and toss gently to coat. Sprinkle in the avocado and pine nuts.

ESCAROLE SALAD

Escarole Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 tablespoon honey
1 tablespoon whole-grain mustard
1 lemon, juiced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 large head escarole, washed and hand torn

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.

TOMATO, AVOCADO AND ESCAROLE SALAD

Tomato, Avocado and Escarole Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

One 8-ounce container cherry tomatoes, halved
1/2 cup pitted castelvetrano olives, quartered
1/4 cup fresh mint leaves, chopped
1/2 teaspoon kosher salt
1 large head escarole, dark green leaves discarded, remaining leaves chopped into bite-size pieces
3 tablespoons extra-virgin olive oil
1 tablespoon white balsamic vinegar
1 avocado, chilled and diced
1/2 cup toasted pine nuts

Steps:

In a large bowl combine the tomatoes, olives, mint and salt. Add the escarole, oil and vinegar and toss gently to coat. Sprinkle in the avocado and the pine nuts, then serve.

ESCAROLE, AVOCADO, AND RADISH SALAD

Escarole, Avocado, and Radish Salad image

A surprising combination of textures, flavors, and colors, this recipe provides a perfect start to virtually any meal. Do not slice the avocado until you are ready to serve the salad; doing so may cause the avocado to brown.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 6

Ingredients

1 tablespoon lemon juice
1 to 2 tablespoons olive oil
Coarse salt and freshly ground pepper
1 head escarole, well washed, spun dry, and torn into 1-inch pieces
2 avocados, peeled and sliced lengthwise, for garnish
6 radishes, very thinly sliced, for garnish

Steps:

In a large bowl, combine lemon juice, oil, and salt and pepper. Add escarole, and toss to combine. Transfer to serving plates, and garnish with avocado and radish.

FENNEL, ESCAROLE, AND RADISH SALAD

Fennel, Escarole, and Radish Salad image

This salad is bursting with flavor, thanks to fennel.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 6

Ingredients

1 head escarole, cut crosswise into 2-inch-wide ribbons
1 bunch small or medium radishes, thinly sliced
1 fennel bulb, thinly sliced crosswise, fronds reserved
1 tablespoon extra-virgin olive oil
2 teaspoons champagne vinegar
Coarse salt and freshly ground pepper

Steps:

Toss together escarole, radishes, and fennel bulb in a large bowl. Drizzle oil and vinegar on top, and season with salt and pepper. Gently toss. Garnish with fennel fronds.

FENNEL AND RADISH SALAD

Fennel and Radish Salad image

This vibrant salad is good with grilled or broiled salmon or sea bass, or roasted chicken.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

1 tablespoon fresh lemon juice
1 tablespoon white-wine vinegar
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper
2 medium fennel bulbs (1 1/4 pounds), thinly sliced
4 radishes, trimmed and thinly sliced
2 tablespoons capers, drained and rinsed
Fennel fronds, if desired

Steps:

In a medium bowl, whisk together lemon juice, vinegar, and oil; season to taste with salt and pepper.
Add fennel bulbs, radishes, and capers to bowl. Toss to combine. Sprinkle with fennel fronds, if desired, and serve.

Nutrition Facts : Calories 181 g, Fat 14 g, Fiber 6 g, Protein 2 g

WINTER SALAD WITH BLACK RADISH, APPLE, AND ESCAROLE

Winter Salad with Black Radish, Apple, and Escarole image

In winter we use a variety of greens and winter vegetables to make interesting salads that taste fresh, refresh our palates, and aren't trying to reproduce the delicate leafy greens of the summer.

Provided by Peter Hoffman

Yield Makes 6-8 servings

Number Of Ingredients 4

Ingredients

1-2 black radishes, sliced very thinly into half-rounds
1 large (or 2 small) apple[s], cut into small chunks
1 large head of escarole, washed and broken into bite-sized pieces
Sage Vinaigrette

Steps:

Toss the radishes, apples, and escarole with two to three tablespoons (or to taste) of the sage vinaigrette.

WARM SHRIMP AND ESCAROLE SALAD

Warm Shrimp and Escarole Salad image

Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté.

Provided by Bon Appétit Test Kitchen

Categories Salad Sauté Quick & Easy High Fiber Dinner Lunch Parmesan Shrimp Winter Escarole Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 tablespoon unsalted butter
2 anchovy fillets packed in oil, drained
2 large garlic cloves, finely chopped
2 tablespoons drained capers, chopped
8 radishes, trimmed, quartered
1 1/4 pounds large shrimp, peeled, deveined
1 head of escarole, torn into large pieces (about 10 cups)
3 tablespoons finely grated Parmesan
1 tablespoon fresh lemon juice
Kosher salt, freshly ground pepper

Steps:

Heat oil and butter in a large skillet over medium heat. Add anchovies and cook, mashing with the back of a spoon, until anchovies dissolve and a paste forms, about 3 minutes. Add garlic and capers; cook, stirring constantly, until garlic is fragrant but not brown, about 1 minute.
Increase heat to medium-high. Add radishes and cook, tossing often, until crisp-tender, about 3 minutes. Add shrimp; cook, tossing occasionally, until just cooked through, about 4 minutes.
Add half of escarole and toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until wilted, about 1 minute more. Remove from heat.
Add Parmesan and lemon juice. Season with salt and pepper; toss to combine.

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