Best 3 Escarole Fennel And Oak Leaf Salad Recipes

In the realm of salads, a harmonious ensemble of escarole, fennel, and oak leaf lettuce awaits your culinary exploration. This trio of greens, each possessing unique characteristics, unites to create a symphony of flavors and textures. Escarole, with its slightly bitter notes and sturdy leaves, stands as a robust foundation for the salad. Fennel, with its delicate anise flavor and feathery texture, adds a touch of sweetness and lightness. Oak leaf lettuce, with its tender leaves and mild flavor, offers a gentle contrast to the more assertive escarole and fennel. Together, these ingredients form a vibrant and flavorful foundation for a salad that is both refreshing and satisfying.

Accompanying this verdant trio are a selection of delectable recipes, each showcasing the unique qualities of these greens. From a classic vinaigrette dressing that enhances the natural flavors of the salad to a creamy blue cheese dressing that adds a touch of richness, these recipes provide a range of options to suit your taste preferences. Whether you prefer a simple and elegant salad or one adorned with an array of toppings, these recipes offer endless possibilities for customization. With their vibrant colors, diverse textures, and delightful flavors, these escarole, fennel, and oak leaf lettuce salads promise a culinary experience that is both visually appealing and utterly delicious.

Let's cook with our recipes!

ESCAROLE, FENNEL, AND ORANGE SALAD

Escarole, Fennel, and Orange Salad image

Categories Salad Fruit Side No-Cook Vegetarian Quick & Easy Low/No Sugar Orange Fennel Healthy Vegan Escarole Gourmet

Yield Makes 8 first-course servings

Number Of Ingredients 7

Ingredients

2 navel oranges (1 pound total)
2 medium fennel bulbs (sometimes called anise; 1 3/4 lb total), stalks discarded and bulbs halved lengthwise
1 1/2 tablespoons white-wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
2 heads escarole (2 pounds total), dark outer leaves discarded and pale green and yellow inner leaves torn into bite-size pieces

Steps:

Finely grate enough zest from 1 orange to measure 1 tablespoon. Cut peel, including all white pith, from both oranges with a paring knife. Cut segments free from membranes, then cut segments crosswise into 1/2-inch pieces.
Cut out and discard core of each fennel bulb, then cut bulbs crosswise into thin slices.
Whisk together vinegar, zest, salt, and pepper in a small bowl until salt is dissolved, then add oil in a stream, whisking until combined well.
Toss escarole, fennel, and oranges with dressing in a large bowl until combined well. Season with salt and pepper.

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.

FENNEL, FRISéE, AND ESCAROLE SALAD

Fennel, Frisée, and Escarole Salad image

This refreshing salad serves as a palate cleanser before dessert. Oltranti updates a traditional Italian-style salad dressing with the modern flavors of California cuisine: Floral Meyer lemon amplifies the acidity of red-wine vinegar in a bright shallot vinaigrette.

Provided by Toni Oltranti

Categories Salad Side Vegetarian Quick & Easy Dinner Parmesan Fennel Family Reunion Healthy Raw Escarole Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

3 tablespoons minced shallot
2 tablespoons fresh lemon juice (preferably Meyer lemon)
1 teaspoon red-wine vinegar, or to taste
1/2 teaspoon fine sea salt
1 small head escarole (3/4 pound), torn into bite-size pieces
1 small head frisée (3/4 pound), torn into bite-size pieces
1 small fennel bulb, quartered and thinly sliced or shaved with an adjustable-blade slicer
1/4 cup fine-quality extra-virgin olive oil
1 (1/2-pound) piece Parmigiano-Reggiano

Steps:

Stir together shallot, lemon juice, vinegar, sea salt, and 1/2 teaspoon pepper in a small bowl. Let stand 5 minutes.
Meanwhile, toss together greens and fennel in a salad bowl.
Whisk oil into shallot mixture, then toss with salad. Top with shaved parmesan.

Tips:

For the best flavor, use fresh escarole, fennel, and oak leaf lettuce. If you can't find oak leaf lettuce, you can substitute another type of mild-flavored lettuce, such as butterhead or romaine.
To make the dressing, you can use either olive oil or walnut oil. Walnut oil will give the dressing a slightly nutty flavor.
If you don't have any Dijon mustard, you can use another type of mustard, such as yellow or brown mustard.
To add a bit of sweetness to the dressing, you can add a teaspoon of honey or maple syrup.
If you like, you can top the salad with crumbled feta cheese, grated Parmesan cheese, or chopped walnuts.

Conclusion:

This escarole, fennel, and oak leaf salad is a delicious and refreshing salad that is perfect for a light lunch or dinner. It is also a great way to get your daily dose of fruits and vegetables. The salad is packed with vitamins, minerals, and antioxidants, and it is also a good source of fiber.