Winter Salad With Black Radish Apple And Escarole Food

WINTER SALAD WITH BLACK RADISH, APPLE, AND ESCAROLE

Winter Salad with Black Radish, Apple, and Escarole image

In winter we use a variety of greens and winter vegetables to make interesting salads that taste fresh, refresh our palates, and aren't trying to reproduce the delicate leafy greens of the summer.

Provided by Peter Hoffman

Yield Makes 6-8 servings

Number Of Ingredients 4

Ingredients

1-2 black radishes, sliced very thinly into half-rounds
1 large (or 2 small) apple[s], cut into small chunks
1 large head of escarole, washed and broken into bite-sized pieces
Sage Vinaigrette

Steps:

Toss the radishes, apples, and escarole with two to three tablespoons (or to taste) of the sage vinaigrette.

ESCAROLE-APPLE SALAD WITH WALNUT DRESSING

Escarole-Apple Salad with Walnut Dressing image

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 0

Ingredients

Steps:

Puree 1/4 cup apple cider vinegar, 3 tablespoons chopped walnuts, 2 teaspoons dijon mustard, 1 teaspoon honey and 1/2 teaspoon kosher salt in a blender until smooth. Slowly add 1/3 cup olive oil with the motor running; blend until creamy. Combine 1 torn head escarole, 1 thinly sliced fennel bulb, 2 thinly sliced apples and/or pears, 1 cup fresh parsley, ½ cup chopped walnuts and 1/4 cup minced chives in a large bowl. Add the dressing, season with salt and pepper and toss.

FENNEL, ESCAROLE, AND RADISH SALAD

Fennel, Escarole, and Radish Salad image

This salad is bursting with flavor, thanks to fennel.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 6

Ingredients

1 head escarole, cut crosswise into 2-inch-wide ribbons
1 bunch small or medium radishes, thinly sliced
1 fennel bulb, thinly sliced crosswise, fronds reserved
1 tablespoon extra-virgin olive oil
2 teaspoons champagne vinegar
Coarse salt and freshly ground pepper

Steps:

Toss together escarole, radishes, and fennel bulb in a large bowl. Drizzle oil and vinegar on top, and season with salt and pepper. Gently toss. Garnish with fennel fronds.

QUICK ESCAROLE SALAD WITH APPLES AND PECANS

Quick Escarole Salad with Apples and Pecans image

Escarole has a slight, pleasant bitterness balanced by a sweetness. Use it in place of spinach, like in this salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
1 tablespoon white-wine vinegar
2 teaspoons Dijon mustard
Coarse salt and ground pepper
1 head escarole (1 pound), cored, trimmed, and torn into bite-size pieces
1 apple, halved, cored, and thinly sliced
1/2 cup pecans, toasted

Steps:

In a large bowl, whisk together oil, vinegar, Dijon, and 1 tablespoon water; season with salt and pepper. Add escarole, apple, and pecans. Toss, and serve immediately.

Nutrition Facts : Calories 161 g, Fat 13 g, Fiber 5 g, Protein 2 g, SaturatedFat 1 g

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