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.
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 LEMON-AND-ANCHOVY DRESSING
Briny anchovies and Castelvetrano olives temper the bitterness of escarole in this lively salad, while julienned strips of lemon zest add brightness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Using a vegetable peeler, peel lemon zest in long strips. With a very sharp knife, slice strips into a fine julienne. Squeeze 1 tablespoon juice.
- In a small bowl, combine lemon juice, garlic, anchovies, and mustard. Slowly whisk in oil in a steady stream until emulsified. Season with salt and pepper.
- Combine zest, escarole, and olives in a large bowl. Season with salt and pepper. Drizzle with 3 tablespoons dressing; toss to combine. Add more dressing as desired; serve. (Extra dressing can be stored in refrigerator up to 2 days.)
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 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
LEMON ARTICHOKE ROMAINE SALAD
"I created this dish when I was trying to duplicate a very lemony Caesar salad," recalls Kathy Armstrong of Post Falls, Idaho. "I think my version is not only delicious but more healthful, too!"
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place first 4 ingredients in a large bowl. Place all remaining ingredients except cheese in a jar with a tight-fitting lid; shake well. Pour over salad; toss to coat., Sprinkle with cheese. Serve immediately.
Nutrition Facts : Calories 105 calories, Fat 7g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
PRESERVED LEMON DRESSING
This recipe from Joan Nathan's "New American Cooking" is used to make Quinoa with Asparagus and Preserved Lemon Dressing.
Provided by Martha Stewart
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Rinse lemon in water, drain, and cut in half. Remove seeds and flesh from half of the lemon and chop rind into little pieces; set aside.
- Remove seeds from remaining lemon half and add to the bowl of a food processor along with olive oil, cumin, coriander, and pepper; process until pureed. If dressing seems too thick, add water to reach desired consistency. Stir in preserved rind.
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.
ARTICHOKE & LEMON SALAD
Tom Kime's simple summer salad is perfect for outdoor entertaining, and involves the minimum of fuss
Provided by Tom Kime
Categories Dinner, Lunch, Side dish
Time 45m
Number Of Ingredients 12
Steps:
- Three hours before serving, put the two whole lemons into a saucepan of water with the rock salt. Place a small lid or saucer on the lemons to keep them submerged and simmer for 10 minutes until they are soft when tested with the point of a knife. Tip the lemons into a sieve and cool under the cold tap.
- Dry roast the almonds in a small frying pan until golden brown, stirring frequently to make sure they don't burn, then set aside. In a large bowl, mix the thyme with the honey, vinegar and olive oil. Squeeze the juice from the remaining lemon and add to the honey mixture.
- Halve the boiled lemons, then trim away all the flesh and membranes with a sharp knife and discard.Remove all the bitter white pith from the inside of the skin. Finely chop the remaining thin pieces of lemon skin and toss them into the dressing with the artichokes. Taste, adding more fresh lemon juice if too salty. Pile into a serving dish, cover and keep at cool room temperature.
- To serve: arrange the cold meat on a platter. Toss the rocket into the salad with the roasted almonds (add the nuts at the last minute so they remain crunchy) and serve in a bowl.
Nutrition Facts : Calories 432 calories, Fat 32 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.78 milligram of sodium
More about "escarole salad with artichokes and preserved lemon dressing food"
FRISEE, RADICCHIO AND ESCAROLE SALAD RECIPE — THE …
From themom100.com
PRESERVED LEMON VINAIGRETTE - SAVOR THE BEST
From savorthebest.com
ARTICHOKE SALAD DRESSING • SALT & LAVENDER
From saltandlavender.com
ESCAROLE AND SUNCHOKE SALAD WITH PRESERVED LEMON …
From latimes.com
ESCAROLE SALAD RECIPE — THE MOM 100
From themom100.com
WILTED ESCAROLE SALAD RECIPE | BON APPéTIT
From bonappetit.com
17 ESCAROLE RECIPES (SOUP, SALAD, AND MORE) - INSANELY GOOD
From insanelygoodrecipes.com
ESCAROLE SALAD WITH ARTICHOKES AND PRESERVED LEMON …
From pinterest.ca
BEST ESCAROLE SALAD WITH ROASTED MEYER LEMON VINAIGRETTE …
From foodnetwork.ca
WHAT TO DO WITH CANNED ARTICHOKE HEARTS - FOOD NETWORK
From foodnetwork.com
ESCAROLE RECIPE (SAUTéED) | KITCHN
From thekitchn.com
ESCAROLE SALAD WITH ARTICHOKES AND PRESERVED LEMON DRESSING
From punchfork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love