Escarole Blood Orange And Walnut Salad Recipes

ESCAROLE, BLOOD ORANGE, AND WALNUT SALAD

Steps:

• Cut ends off orange, then cut off peel, pith, and outer membrane following the curve of the fruit. Cut between each membrane to remove whole segments, and place in a small bowl. Squeeze juice from membranes into another bowl. (You should have about 2 tablespoons juice.) Discard membranes.
• Cut each orange segment in half, and toss with escarole, celery stalks and leaves, and walnuts in a large bowl. Add reserved juice, oil, vinegar, salt, and pepper, and toss to coat. Serve immediately.

SICILIAN-STYLE CITRUS SALAD

Steps:

• Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
• To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
• Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
• Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.

ESCAROLE CAESAR SALAD WITH WALNUTS

Steps:

• Preheat oven to 400 degrees.
• Submerge escarole leaves in a large bowl of ice water for 10 minutes. Then thoroughly dry in a salad spinner or colander, and place in a single layer on a paper towel-lined dish cloth. Roll up cloth; refrigerate until lettuce is crisp and completely dry (any water clinging to leaves may cause the dressing to break), at least 2 hours and up to 2 days. Tear the leaves into bite-size pieces.
• Place garlic in a large wooden bowl, add 1/4 teaspoon salt, and mash to a paste with a fork. Transfer half of paste to a rimmed baking sheet; set bowl aside. With the fork, stir butter into garlic paste on sheet. Toss with walnuts to evenly coat. Sprinkle with 1/4 cup cheese, season with salt and pepper, and toss again to evenly coat. Spread into a single layer. Bake, stirring halfway through, until toasted and golden, 12 to 15 minutes. Let cool to room temperature on sheet.
• Add anchovies to bowl with garlic paste and mash to a paste with a fork. Whisk in lemon juice, Worcestershire, Dijon, and egg yolk. Season with 1/4 teaspoon each salt and pepper. Slowly add oil in a thin stream, whisking constantly. Add lettuce and toss to evenly coat, then toss with remaining 3/4 cup cheese and walnuts. Serve immediately.

ESCAROLE, FENNEL, AND ORANGE SALAD

Steps:

• Finely grate enough zest from 1 orange to measure 1 tablespoon. Cut peel, including all white pith, from both oranges with a paring knife. Cut segments free from membranes, then cut segments crosswise into 1/2-inch pieces.
• Cut out and discard core of each fennel bulb, then cut bulbs crosswise into thin slices.
• Whisk together vinegar, zest, salt, and pepper in a small bowl until salt is dissolved, then add oil in a stream, whisking until combined well.
• Toss escarole, fennel, and oranges with dressing in a large bowl until combined well. Season with salt and pepper.

ENDIVE AND ESCAROLE SALAD WITH MUSTARD-ORANGE VINAIGRETTE

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

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-ORANGE SALAD

Steps:

• With a sharp knife, cut peel and pith off oranges and discard. Working over a large bowl, cut out segments, then squeeze 1 tablespoon juice from membranes. Whisk in minced cilantro, vinegar, and oil; season with salt and pepper. Toss with cilantro leaves, escarole, and scallions.

ARUGULA, BLOOD ORANGE, AND FENNEL SALAD WITH WALNUT OIL

Steps:

• In a large bowl, combine the arugula, oranges, and fennel.TO MAKE THE DRESSING: In a medium bowl, combine the garlic, citrus juices, and oils. Whisk the dressing until it begins to thicken. Stir in the tarragon, salt, and pepper.Toss the salad with the dressing and serve.From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

ESCAROLE AND WALNUT SALAD

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.