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 WITH MAPLE VINAIGRETTE
Pulled out some of my recipes tonight as we are having a dinner party tomorrow night and this is the salad we're having....since its out I thought I'd post....so delicious!!! We are having the salad, Prime Rib Roast,roasted garlic smashed potatoes, yorkshire pudding, steamed green beans and Creme Brulee for dessert with Chocolate...
Provided by Doreen Fish
Categories Lettuce Salads
Number Of Ingredients 10
Steps:
- 1. In a small bowl, whisk together olive oil, maple syrup, vinegar,mustard, garlic, salt and pepper; set aside. I a dry skillet, toast pecans for 2 mins and remove from heat. Roughly chop the escarole leaves and place in a large bowl. Toss with eggs, pears and red peppers. Divide the salad among 4 bowls, top with pecans and drizzle maple dressing over top.
PEAR AND GREENS SALAD WITH MAPLE VINAIGRETTE
Bursting with sweet pears, tart cranberries and crunchy pecans, this 15-minute salad is topped off with a tasty maple dressing.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- In small bowl, mix all vinaigrette ingredients except oil with wire whisk. Beat in oil until blended.
- Place pecans in 1-cup glass measuring cup. Microwave on High 2 minutes to 2 minutes 30 seconds, stirring every 30 seconds, until browned.
- Divide salad greens among 6 serving plates. Arrange pear wedges on greens; sprinkle with pecans and cranberries. Drizzle vinaigrette over salads.
Nutrition Facts : Calories 240, Carbohydrate 26 g, Cholesterol 0 mg, Fat 2, Fiber 5 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 18 g, TransFat 0 g
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.
ENDIVE AND ESCAROLE SALAD WITH MUSTARD-ORANGE VINAIGRETTE
Provided by Paul Grimes
Categories Salad Mustard Side Hanukkah Vegetarian Quick & Easy Orange Healthy Endive Escarole Gourmet Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
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.
FRISéE SALAD WITH APPLES & GOAT CHEESE
Steps:
- In a large bowl, combine the frisée, apple slices, goat cheese and pumpkin seeds.
- In a small bowl, whisk together the oil, balsamic vinegar, maple syrup and dijon mustard. Season with salt.
- Pour the dressing over the salad and toss until evenly coated.
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.
CRANBERRY MAPLE VINAIGRETTE
Cranberry Maple Vinaigrette is an easy recipe for homemade salad dressing that combines your leftover cranberry sauce with maple syrup and balsamic vinegar for a sweet and tangy vinaigrette that complements any salad!
Provided by Gwynn Galvin
Categories Salad
Number Of Ingredients 8
Steps:
- Whisk all ingredients together until smooth and blended.
Nutrition Facts : Calories 124 kcal, Carbohydrate 11 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Sodium 214 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
MAPLE SYRUP VINAIGRETTE
This maple-mustard vinaigrette goes well with a harvest salad.
Provided by kristingaddis
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 2
Number Of Ingredients 6
Steps:
- Whisk olive oil, Dijon mustard, balsamic vinegar, maple syrup, salt, and pepper together in a bowl. Serve immediately.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 8.5 g, Fat 13.5 g, SaturatedFat 1.9 g, Sodium 305.4 mg, Sugar 7.1 g
BEET SALAD WITH GORGONZOLA AND MAPLE DRESSING
This beautiful fall salad features thinly sliced raw beets, large chunks of creamy gorgonzola cheese and toasted pecans. The sweetness of the maple dressing balances the bitterness of the radicchio and escarole, both members of the chicory family. Serve it at your holiday meal alongside richer dishes like turkey, stuffing and mashed potatoes.
Time 40m
Yield Serves 6
Number Of Ingredients 16
Steps:
- Mix vinegar, maple syrup, shallot, thyme, mustard, salt and pepper until thoroughly combined. Slowly whisk in olive oil until emulsified. Adjust for seasoning.
- In a small bowl, toss sliced beets with ¼ cup dressing and allow to marinate for 15 minutes.
- In a large bowl, gently toss escarole and Treviso leaves with enough dressing to lightly coat. Divide among individual plates and top with sliced beets, gorgonzola and pecans. Finish with a couple grinds of black pepper over each salad.
ESCAROLE SALAD WITH CELERY AND PINE NUTS
The leftover vinaigrette is delicious on greens or roasted vegetables.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Whisk together vinegar, mustard, and shallot in a small bowl. Gradually add oil in a steady stream and whisk until combined thoroughly. Season with salt and pepper.
- Combine celery stalks and leaves, escarole, and pine nuts in a large bowl. Season with salt and pepper. Drizzle with 3 tablespoons vinaigrette; toss to combine. Vinaigrette can be made 2 days ahead and stored in refrigerator.
ESCAROLE AND WALNUT SALAD
Earthy walnuts and a sweet-and-sour sherry vinaigrette are the perfect complement to this slightly bitter winter green.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 5m
Number Of Ingredients 7
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.
FALL APPLE CHICKEN SALAD WITH MAPLE MUSTARD VINAIGRETTE
From Trial and Error. She says: i ate this salad six times in two weeks. six. it is that good. and it wasn't just me that loved it, jason said it's one of the best salads he's ever had. in my opinion, the goat cheese makes it. we had ours with fresh honey crisp apples we picked ourselves, but any firm, sweet apple will do. - I have to agree with her about the awesomeness of this salad. You can easily leave out the chicken to make it a side salad for a meal. I also have successfully made this with pears.
Provided by sofie-a-toast
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- whisk the vinaigrette ingredients together in a small bowl or place them in a mason jar and shake.
- divide the salad greens among four bowls. top each with a chicken breast (optional), 1 ounce crumbled goat cheese, 1 tablespoon almonds, 1 tablespoon cranberries, and half an apple. top with vinaigrette.
ESCAROLE SALAD WITH WHITE BEANS AND LIME VINAIGRETTE
Categories Bean Olive Pepper Side No-Cook Vegetarian Quick & Easy Lunch Lime Healthy Vegan Escarole Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper. Toss salad mix, cannellini, and olives in large bowl. Pour dressing over; toss. Divide salad among plates. Sprinkle with pepitas or pine nuts and serve.
GREEN BEANS WITH PARMESAN-GARLIC BREADCRUMBS
In this easy green bean recipe, browning the butter before tossing it with the breadcrumbs produces a nice nutty flavor. Serve this green bean dish as a healthy alternative to green bean casserole or as an easy side with steak, chicken or fish.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Vegetarian Thanksgiving Side Dish Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and steam until tender-crisp, 5 to 7 minutes. Transfer to a large bowl and season with salt and pepper.
- Meanwhile, heat butter in a large skillet over medium heat. Cook, swirling often, until starting to brown, 3 to 4 minutes. Add garlic and cook, stirring, until the butter is nutty brown, about 30 seconds more. Stir in breadcrumbs and cook, stirring, until crispy, 3 to 4 minutes. Toss the breadcrumbs with the green beans. Top with cheese.
Nutrition Facts : Calories 108 calories, Carbohydrate 9.6 g, Cholesterol 17.4 mg, Fat 6.9 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 4.1 g, Sodium 186.2 mg, Sugar 2.8 g
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- Preheat the oven to 375° and spread the pecans in a pie plate. Bake for 10 to 12 minutes, until the pecans are lightly browned. Let cool.
- Meanwhile, in a large bowl, whisk the vinegar with the shallot, mustard and sugar; let stand for 10 minutes. Whisk in the canola and olive oils and season the vinaigrette with salt and pepper.
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