Escarole Salad With Green Apple Vinaigrette And Crispy Shallots Food

WINTER GREEN SALAD WITH GREEN APPLE VINAIGRETTE

Steps:

• Combine greens, celery, and apples in a large bowl. Whisk together both vinegars and the shallot. Slowly whisk in the oil, and season with salt and pepper. Toss the salad ingredients with some of the vinaigrette. Garnish with shaved Parmigiano.

ESCAROLE SALAD

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 GREEN APPLE VINAIGRETTE AND CRISPY SHALLOTS

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.

ESCAROLE SALAD

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 WITH ANCHOVY VINAIGRETTE

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 WARM BACON DRESSING

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 PARMESAN DRESSING

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, AVOCADO, AND RADISH SALAD

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.

ESCAROLE SALAD WITH CHAMPAGNE VINAIGRETTE

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.