Escarole Salad With Mustard Dressing Food

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ESCAROLE SALAD WITH ANCHOVY DRESSING



Escarole Salad with Anchovy Dressing image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

2 anchovies packed in oil, minced
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
5 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper
3 green onions, chopped
3 tablespoons chopped olives, of choice from olive bar

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



Escarole Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 tablespoon honey
1 tablespoon whole-grain mustard
1 lemon, juiced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 large head escarole, washed and hand torn

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 MUSTARD DRESSING



Escarole Salad With Mustard Dressing image

Provided by Jacques Pepin

Categories     easy, quick, salads and dressings

Time 5m

Yield 4 servings

Number Of Ingredients 6

1 small head escarole
1 teaspoon Dijon-style mustard
1 clove garlic, peeled and minced (about 1/2 teaspoon)
1 teaspoon red-wine vinegar
1 1/2 to 2 tablespoons olive oil
1 tablespoon fat from the drippings of the chicken

Steps:

  • Remove the outside leaves of the escarole and cut the remainder into 2-inch pieces. Wash and dry thoroughly. You should have about 4 cups washed greens.
  • Blend the mustard, garlic, vinegar and olive oil in a bowl or jar.
  • Just before serving, combine the greens, the dressing and the reserved drippings and toss to mix.

Nutrition Facts : @context http, Calories 60, UnsaturatedFat 5 grams, Carbohydrate 1 gram, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 16 milligrams, Sugar 0 grams, TransFat 0 grams

ESCAROLE SALAD WITH CHAMPAGNE VINAIGRETTE



Escarole Salad With Champagne Vinaigrette image

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

1 cup pecan halves
1/4 cup olive oil
1 1/4 tablespoons champagne vinegar
1 tablespoon Dijon mustard
2 tablespoons shallots, finely minced
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 head escarole, clean, dried, and torn into pieces

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.

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