Best 4 Escarole And Red Leaf Salad Recipes

**Escarole and Red Leaf Salad: A Symphony of Colors and Flavors**

Indulge in a delightful culinary journey with escarole and red leaf salad, a vibrant and flavorful dish that promises a symphony of colors and textures. This versatile salad showcases the unique characteristics of escarole and red leaf lettuces, offering a delightful blend of bitterness, sweetness, and crispness. Whether you prefer a simple dressing or a more elaborate vinaigrette, this salad is sure to tantalize your taste buds and elevate any meal. With variations ranging from a classic Caesar salad to a refreshing citrus-infused dressing, the possibilities are endless. Discover the perfect balance of flavors and create a salad that will become a staple in your culinary repertoire.

Let's cook with our recipes!

ESCAROLE, PEAR, PARMESAN, AND BASIL LEAF SALAD

Escarole, Pear, Parmesan, and Basil Leaf Salad image

Fresh basil and pears team up to offer a winning combination of delicate fruit and herbal notes to this bright, crisp salad.

Provided by Mindy Fox

Categories Salad Side Low Carb Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal Basil Healthy Escarole Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates

Yield 8-10 servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 cup hazelnuts, coarsely chopped
Kosher salt
1 small garlic clove
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
Freshly ground black pepper
1/2 cup extra-virgin olive oil
2 heads of escarole (about 2 1/2 pounds), tough outer greens removed, leaves torn into bite-sized pieces
2 Comice or Anjou pears, preferably red, cored, thinly sliced lengthwise
1/2 pound Parmesan, shaved
2 cups (packed) basil leaves, torn into bite-sized pieces
Flaky sea salt

Steps:

Heat 1 Tbsp. olive oil in a small skillet over medium. Add hazelnuts and toast, stirring occasionally, until golden, 2-3 minutes. Season with 1/8 tsp. kosher salt. Remove from heat; set aside.
Finely chop garlic clove. Using the side of a chef's knife, mash garlic with 1/4 tsp. kosher salt to form a paste. Whisk garlic paste, vinegar, mustard, and 1/4 tsp. pepper in a medium bowl. Whisk in 1/2 cup extra-virgin olive oil in a slow and steady stream.
Place escarole, pears, Parmesan, basil, and about 1/3 of the reserved hazelnuts in a large bowl and drizzle with vinaigrette. Gently toss until salad is evenly dressed; season with sea salt and pepper. Top with remaining hazelnuts.
Do Ahead
The dressing can be made up to 1 day ahead. Whisk well before using.

ESCAROLE SALAD WITH PEAR SLICES

Escarole Salad with Pear Slices image

A member of the endive family, escarole has larger leaves and a milder flavor than curly or Belgian endive.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

1 1/2 teaspoons Dijon mustard
3 tablespoons red-wine vinegar
1/2 cup plus 1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
4 slices peasant or sandwich bread, crusts removed
1 head escarole, stem end removed
1 ripe Bosc pear
3 stalks celery, trimmed and cut crosswise into 1/4-inch-thick slices

Steps:

In a small bowl, whisk together mustard and red-wine vinegar. Slowly whisk in the olive oil; season with salt and pepper. Set vinaigrette aside.
Heat the broiler. Toast the bread slices until golden brown on both sides, 2 to 3 minutes per side. Set toast aside.
Separate the escarole leaves, and rinse well under cold running water; pat dry. Roughly chop leaves, and transfer to a large bowl.
Cut the pear in half lengthwise; using a melon baller, remove core, seeds, and stem. Thinly slice pear halves lengthwise; add to bowl.
Add celery pieces, and drizzle the vinaigrette over the salad. Toss gently to combine. Divide among four salad plates; serve with toast.

ESCAROLE, FENNEL, AND OAK-LEAF SALAD

Escarole, Fennel, and Oak-Leaf Salad image

Make and share this Escarole, Fennel, and Oak-Leaf Salad recipe from Food.com.

Provided by dicentra

Categories Greens

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup apple cider
1 (3/4 lb) fennel bulb, stalks discarded and bulb quartered lengthwise
2 1/2 tablespoons cider vinegar
1 teaspoon finely chopped shallot
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil
12 cups escarole, leaves (from hearts of 2 heads)
6 ounces small oak-leaf lettuce leaves (12 cups loosely packed)

Steps:

Boil apple cider in a small saucepan or skillet over moderate heat until reduced to about 2 tablespoons, 5 to 8 minutes. Cool to room temperature.
Shave fennel into 1/8-inch-thick slices with slicer.
Whisk together reduced cider syrup, vinegar, shallot, salt, and pepper in a small bowl, then add oil, whisking to combine.
Toss with fennel, escarole, and lettuce in a large bowl just before serving.

Nutrition Facts : Calories 90.2, Fat 7, SaturatedFat 1, Sodium 262.9, Carbohydrate 6.3, Fiber 3.9, Sugar 0.4, Protein 1.8

ARUGULA, FRISEE, AND RED LEAF SALAD WITH STRAWBERRIES

Arugula, Frisee, and Red Leaf Salad with Strawberries image

In this salad, peppery, dark-green arugula contrasts with sweet, crisp red leaf lettuce and light-green, lacy, bitter frisee.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 35m

Number Of Ingredients 11

Ingredients

4 teaspoons balsamic vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon minced fresh thyme leaves
Coarse salt and ground pepper
3 cups baby arugula (about 2 ounces), washed and dried
3 cups (about 1/2 small head) red-leaf lettuce, washed, dried, and torn into bite-size pieces
3 cups (about 1 small head) frisee, trimmed, washed, dried, and torn into bite-size pieces
1 pint strawberries, washed, dried, hulled, and quartered
1/2 cup walnuts, toasted and coarsely chopped (optional)
2 Belgian endives, leaves separated, washed and dried
6 ounces goat cheese, crumbled (optional)

Steps:

In a large bowl, whisk together vinegar, oil, and thyme; season with salt and pepper. Add the arugula, red-leaf lettuce, frisee, strawberries, and walnuts, if using. Season with salt and pepper; toss to combine.
On each of 4 individual salad plates, arrange 3 large endive leaves in a 3-pointed star with tips facing out. Then place equal mounds of salad in the center of each plate. Scatter goat cheese on top, if desired. Serve immediately.

Nutrition Facts : Calories 383 g, Fat 30 g, Fiber 7 g, Protein 15 g

Tips:

Choose fresh and tender escarole and red leaf lettuce. Look for leaves that are brightly colored and free of blemishes.
Wash the greens thoroughly before using. This will help to remove any dirt or debris.
Use a sharp knife to chop the greens. This will help to prevent them from becoming bruised or wilted.
Add the dressing to the salad just before serving. This will help to prevent the greens from becoming soggy.
Feel free to experiment with different ingredients. You can add other vegetables, fruits, nuts, or seeds to this salad.

Conclusion:

Escarole and red leaf salad is a healthy and refreshing dish that is perfect for any occasion. It is easy to make and can be customized to your liking. With its bright colors and crisp texture, this salad is sure to be a hit with everyone at your table.