SIMPLE GREEN SALAD WITH CHAMPAGNE VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the cherry tomatoes, onions, green leaf lettuce, red leaf lettuce, bell peppers and cucumbers in a large salad bowl.
- In small bowl, whisk together the vinegar and mustard. Gradually whisk in the oil to emulsify. Season with 1/2 teaspoon salt and a few grinds of pepper.
- Toss the salad with vinaigrette and season with additional salt and pepper as needed.
ESCAROLE SALAD WITH WARM BACON DRESSING
This has got to be one of my favorite salads because it has every flavor profile I'm usually craving all in one bowl. You'll get slight bitterness from the greens, saltiness from the bacon and anchovies, crunch from the crispy crostini, and sweetness from the vinaigrette. It's so good!
Provided by Kardea Brown
Categories side-dish
Time 25m
Yield 6 to 8 servings (12 cups)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Arrange the bread slices on a large rimmed baking sheet lined with parchment paper. Brush evenly with the olive oil. Bake until toasted, turning halfway through, about 3 minutes. Remove from the oven and let cool.
- Combine the escarole and radicchio in a serving bowl. Set aside.
- Cook the bacon in a large skillet over medium-high heat until crisp, 5 to 7 minutes. Drain the bacon on paper towels, reserving the drippings in the skillet. Crumble the bacon.
- Add the anchovy and shallot to the drippings in the skillet and cook until softened and fragrant, 30 seconds to 1 minute. Remove the pan from the heat. Whisk in the mustard, vinegar, honey, and extra-virgin olive oil until combined. Stir in the bacon and season to taste with salt and pepper. Pour the warm dressing over the lettuce in the bowl, add the crostini, and toss to coat.
ESCAROLE SALAD WITH ANCHOVY VINAIGRETTE
Provided by Marc Murphy
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the croutons: Preheat the oven to 350 degrees F; position an oven rack in the middle of the oven.
- In a large bowl, toss the bread cubes with the olive oil, salt and pepper. Spread the bread cubes on a rimmed baking sheet and bake until golden brown, 8 to 10 minutes. Let cool. (The croutons will keep in an airtight container for up to 3 days.)
- For the escarole: Preheat a grill on medium heat.
- Cut the escarole head in half, then wash and dry. Grill the escarole cut-side down to give it a little char, about 3 minutes. (Do not flip and cook the other side. We are looking for just some of the escarole to be charred.) Set aside and let cool.
- For the warm anchovy vinaigrette: In a small saucepot, heat 1 tablespoon olive oil over low heat until shimmering. Add the shallots and anchovies and cook, stirring, until the shallots have softened and the anchovies fall apart and dissolve in the oil, 2 to 3 minutes. Stir in the red pepper flakes. Add the vinegar and cook, stirring, until it has reduced slightly, about 1 minute. Whisk in the remaining 4 tablespoons oil.
- Cut the escarole into 1-inch pieces and put in a large bowl. Add the vinaigrette and croutons and toss to combine. Season with salt and pepper.
ESCAROLE SALAD WITH ANCHOVY DRESSING
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large wooden salad bowl, mash the anchovies with a fork until they form a paste. Whisk in mustard and vinegar. Drizzle in the olive oil while whisking to create an emulsion. Adjust the seasonings with and salt and black pepper, to taste. Add the escarole, green onions and olives to the bowl and gently toss to coat the leaves with the dressing. Serve immediately.
Nutrition Facts : Calories 184 calorie, Fat 18.5 grams, SaturatedFat 3 grams, Cholesterol 2 milligrams, Sodium 283 milligrams, Carbohydrate 3 grams, Fiber 2 grams, Protein 1.5 grams, Sugar 0 grams
ESCAROLE SALAD WITH CHAMPAGNE VINAIGRETTE
Make and share this Escarole Salad With Champagne Vinaigrette recipe from Food.com.
Provided by Abbs lt3
Categories Greens
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325ºF. Line a baking sheet with foil. Spread pecans evenly over baking sheet in a single layer. Toast until pecans become fragrant, 5-7 minute Do not let burn. Remove from baking sheet and chop nuts in 1/2. Set aside.
- In small container with lid, combine vinegar, oil, mustard, shallots, salt, and pepper. Secure and shake until emulsified and well blended.
- Add escarole to large salad bowl. Drizzle dressing to toss. Sprinkle pecans over salad.
ESCAROLE SALAD WITH BACON, CARAMELIZED ONIONS AND BLUE CHEESE VINAIGRETTE
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- 1. Cook the bacon over medium heat in a medium skillet until crispy, about 12 minutes. Transfer to a paper towel-lined plate. To the drippings add the sliced onions and toss well. Cook until deep brown and well caramelized, stirring occasionally, another 25 minutes. Season with 1/4 teaspoon each salt and pepper.
- 2. Meanwhile, in a small bowl stir together the cheese, vinegar and oil. The dressing will be chunky and not completely emulsified. Place the escarole in a large serving bowl and crumble the bacon over it. When the onions are done and still warm, sprinkle over the escarole along with the dressing. Toss well just before serving and season to taste with salt and pepper.
Nutrition Facts : Calories 180 calorie, Fat 16 grams, SaturatedFat 5.5 grams, Cholesterol 20 milligrams, Sodium 449 milligrams, Carbohydrate 4 grams, Fiber 2 grams, Protein 6 grams, Sugar 1 grams
ESCAROLE SALAD WITH GREEN APPLE VINAIGRETTE AND CRISPY SHALLOTS
Raw celery and a bright vinaigrette give winter greens a fresh edge, while a garnish of pan-fried shallots makes croutons obsolete.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a small skillet, heat oil and shallot over medium-high; cook, stirring frequently, until golden brown. With a slotted spoon, transfer shallot to paper towels to drain and season with salt and pepper. Let oil cool slightly.
- In a large bowl, whisk together vinegar, mustard, honey, and apple. Slowly add oil from skillet, whisking until combined. Season with salt and pepper, then add escarole and celery stalks and leaves. Toss to combine and top with shallots.
Nutrition Facts : Calories 121 g, Fat 10 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g
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 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.
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- To a blender pitcher add vinegar, mustard, honey, and shallot; blend until smooth, scraping down sides with rubber spatula as necessary.
- With blender running, add olive oil in a steady stream; blend until just emulsified. Season to taste with salt and pepper, blending to combine. Transfer to serving pitcher and refrigerate until ready to serve.
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