In the realm of salads, escarole salad stands out as a symphony of flavors and textures, a culinary masterpiece that delights the senses with its unique charm. With its slightly bitter and peppery leaves, escarole brings a refreshing sharpness that is perfectly balanced by the creamy richness of Parmesan cheese and the tangy bite of a zesty dressing. This salad is a versatile delight that can be enjoyed as a light lunch, a refreshing side dish, or even as a flavorful addition to a hearty main course. Whether you prefer a classic Caesar-style dressing or a more modern vinaigrette, the possibilities are endless, allowing you to tailor the flavors to your personal preferences. So embark on a culinary journey and discover the delectable world of escarole salad, where taste buds awaken and memories are made.
**Recipes Included:**
1. **Classic Escarole Salad with Parmesan Dressing:** This traditional recipe embodies the essence of escarole salad, featuring a simple yet elegant combination of crisp escarole leaves, shaved Parmesan cheese, and a creamy Parmesan dressing.
2. **Escarole Salad with Pancetta and Lemon Vinaigrette:** A delightful twist on the classic, this recipe introduces savory pancetta and a vibrant lemon vinaigrette, creating a harmonious blend of salty, tangy, and refreshing flavors.
3. **Warm Escarole Salad with Bacon and Roasted Garlic Dressing:** For those who enjoy warm salads, this recipe delivers a satisfying dish with wilted escarole leaves, crispy bacon, and a luscious roasted garlic dressing, offering a cozy and comforting meal.
4. **Escarole and White Bean Salad with Balsamic Vinaigrette:** This hearty and wholesome salad combines escarole with protein-packed white beans, tomatoes, and a balsamic vinaigrette, resulting in a flavorful and nutritious dish that is perfect for a light lunch or dinner.
5. **Escarole Salad with Apples, Walnuts, and Goat Cheese:** This unique and refreshing salad showcases the versatility of escarole, pairing it with sweet apples, crunchy walnuts, and creamy goat cheese, all drizzled with a tangy vinaigrette.
6. **Escarole and Fennel Salad with Oranges and Olives:** This Mediterranean-inspired salad brings together the vibrant flavors of escarole, fennel, oranges, and olives, creating a delightful balance of sweet, savory, and tangy notes.
7. **Grilled Escarole Salad with Avocado and Lime Dressing:** This innovative recipe elevates the classic escarole salad by grilling the escarole leaves, adding a smoky flavor, and pairing them with a refreshing avocado and lime dressing.
8. **Escarole Salad with Roasted Beets and Goat Cheese:** This colorful and flavorful salad combines roasted beets, creamy goat cheese, and a tangy dressing, resulting in a visually stunning and delicious dish that is sure to impress.
With such a diverse range of recipes, there's an escarole salad to suit every palate and occasion. So gather your ingredients, let your creativity shine, and embark on a culinary adventure that will leave your taste buds tantalized and your senses awakened.
ESCAROLE SALAD
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Make lemon-basil oil:
- Mix 1/3 cup olive oil, a strip of lemon zest, 8 torn basil leaves and a pinch of salt; infuse 2 hours. Soak 1/2 thinly sliced red onion in water for 10 minutes to mellow the bite. When ready to serve, toss 1 head chopped escarole, the onion slices, 2 sliced celery stalks, 3/4 cup chopped green olives and a few tablespoons olive juice, 2 segmented lemons and 1/4 cup each toasted pine nuts and golden raisins in a serving bowl. Discard the zest from the infused oil, drizzle over the salad and season with salt and pepper.
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.
ESCAROLE, PEAR, PARMESAN, AND BASIL LEAF SALAD
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
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 ANCHOVY DRESSING
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
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 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-APPLE SALAD WITH WALNUT DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 0
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.
ESCAROLE SALAD WITH PARMESAN DRESSING
If the head of escarole is large, use half for the salad and store half in a resealable bag in the refrigerator for another recipe.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Combine the escarole and radicchio in a large salad bowl. Toss in the dates.
- In a jar with a tight-fitting lid, combine the lemon juice, mustard, grated Parmesan cheese, olive oil, and black pepper. Shake well to combine. Pour over the salad and toss.
- Grate more Parmesan on top and serve.
ESCAROLE SALAD WITH ANCHOVY VINAIGRETTE
Provided by Marc Murphy
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the croutons: Preheat the oven to 350 degrees F; position an oven rack in the middle of the oven.
- In a large bowl, toss the bread cubes with the olive oil, salt and pepper. Spread the bread cubes on a rimmed baking sheet and bake until golden brown, 8 to 10 minutes. Let cool. (The croutons will keep in an airtight container for up to 3 days.)
- For the escarole: Preheat a grill on medium heat.
- Cut the escarole head in half, then wash and dry. Grill the escarole cut-side down to give it a little char, about 3 minutes. (Do not flip and cook the other side. We are looking for just some of the escarole to be charred.) Set aside and let cool.
- For the warm anchovy vinaigrette: In a small saucepot, heat 1 tablespoon olive oil over low heat until shimmering. Add the shallots and anchovies and cook, stirring, until the shallots have softened and the anchovies fall apart and dissolve in the oil, 2 to 3 minutes. Stir in the red pepper flakes. Add the vinegar and cook, stirring, until it has reduced slightly, about 1 minute. Whisk in the remaining 4 tablespoons oil.
- Cut the escarole into 1-inch pieces and put in a large bowl. Add the vinaigrette and croutons and toss to combine. Season with salt and pepper.
ESCAROLE SALAD WITH WARM BACON DRESSING
This has got to be one of my favorite salads because it has every flavor profile I'm usually craving all in one bowl. You'll get slight bitterness from the greens, saltiness from the bacon and anchovies, crunch from the crispy crostini, and sweetness from the vinaigrette. It's so good!
Provided by Kardea Brown
Categories side-dish
Time 25m
Yield 6 to 8 servings (12 cups)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Arrange the bread slices on a large rimmed baking sheet lined with parchment paper. Brush evenly with the olive oil. Bake until toasted, turning halfway through, about 3 minutes. Remove from the oven and let cool.
- Combine the escarole and radicchio in a serving bowl. Set aside.
- Cook the bacon in a large skillet over medium-high heat until crisp, 5 to 7 minutes. Drain the bacon on paper towels, reserving the drippings in the skillet. Crumble the bacon.
- Add the anchovy and shallot to the drippings in the skillet and cook until softened and fragrant, 30 seconds to 1 minute. Remove the pan from the heat. Whisk in the mustard, vinegar, honey, and extra-virgin olive oil until combined. Stir in the bacon and season to taste with salt and pepper. Pour the warm dressing over the lettuce in the bowl, add the crostini, and toss to coat.
FENNEL, FRISéE, AND ESCAROLE SALAD
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
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.
ESCAROLE SALAD WITH MUSTARD DRESSING
Provided by Jacques Pepin
Categories easy, quick, salads and dressings
Time 5m
Yield 4 servings
Number Of Ingredients 6
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
Tips:
- To save time, buy pre-washed escarole. If you are washing the escarole yourself, be sure to remove any wilted or bruised leaves.
- To make the Parmesan dressing, use freshly grated Parmesan cheese for the best flavor. Pecorino Romano cheese can also be used as a substitute for Parmesan cheese.
- If you don't have a mandoline, you can use a sharp knife to thinly slice the shallots and radishes.
- To toast the walnuts, spread them in a single layer on a baking sheet and bake them in a preheated oven at 350°F (175°C) for 5-7 minutes, or until they are fragrant and slightly browned.
- For a vegetarian version of this salad, omit the pancetta. You can also add other vegetables to the salad, such as cherry tomatoes, roasted beets, or grilled zucchini.
Conclusion:
Escarole salad with Parmesan dressing is a delicious and healthy salad that is perfect for any occasion. It is easy to make and can be customized to your liking. So next time you are looking for a light and refreshing salad, give this escarole salad a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love