Best 3 Escarole Salad With Roasted Meyer Lemon Vinaigrette Recipes

**Escarole Salad with Roasted Meyer Lemon Vinaigrette: A Culinary Delight**

Discover the delectable flavors of escarole salad, a delightful dish that showcases the unique bitterness of escarole balanced by a vibrant roasted Meyer lemon vinaigrette. This salad offers a textural contrast between the crisp escarole leaves and the soft, roasted chickpeas, while the salty Parmesan cheese adds a savory touch. The tangy dressing, made with roasted Meyer lemons, honey, Dijon mustard, and olive oil, elevates the salad with its bright and citrusy notes.

**Recipes Included:**

1. **Escarole Salad with Roasted Meyer Lemon Vinaigrette:** This main recipe provides step-by-step instructions for preparing the escarole salad, including roasting the Meyer lemons, making the vinaigrette, and assembling the salad.

2. **Roasted Chickpeas:** This sub-recipe offers a detailed guide to roasting chickpeas, a key ingredient that adds protein and a delightful crunch to the salad.

3. **Roasted Meyer Lemon Vinaigrette:** This versatile dressing recipe showcases the unique flavor of roasted Meyer lemons, combined with honey, Dijon mustard, and olive oil to create a tangy and aromatic dressing.

These recipes are carefully crafted to ensure a successful culinary experience. Whether you're a seasoned cook or just starting out, this article provides all the necessary guidance to create a delicious and visually appealing escarole salad with roasted Meyer lemon vinaigrette.

Here are our top 3 tried and tested recipes!

ESCAROLE SALAD WITH LEMON-AND-ANCHOVY DRESSING

Escarole Salad with Lemon-and-Anchovy Dressing image

Briny anchovies and Castelvetrano olives temper the bitterness of escarole in this lively salad, while julienned strips of lemon zest add brightness.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 25m

Number Of Ingredients 8

Ingredients

1 lemon, scrubbed
1 small clove garlic, finely grated
2 anchovy fillets, finely chopped
1 1/2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 large head escarole, separated and torn into 2-inch pieces
1/2 cup mild, buttery olives, such as Castelvetrano or Cerignola, pitted and sliced

Steps:

Using a vegetable peeler, peel lemon zest in long strips. With a very sharp knife, slice strips into a fine julienne. Squeeze 1 tablespoon juice.
In a small bowl, combine lemon juice, garlic, anchovies, and mustard. Slowly whisk in oil in a steady stream until emulsified. Season with salt and pepper.
Combine zest, escarole, and olives in a large bowl. Season with salt and pepper. Drizzle with 3 tablespoons dressing; toss to combine. Add more dressing as desired; serve. (Extra dressing can be stored in refrigerator up to 2 days.)

MEYER LEMON VINAIGRETTE

Meyer Lemon Vinaigrette image

When Meyer lemons are in season, typically between November and March, be sure to snag some up to make this lemon-Parmesan dressing. Meyer lemons are much less tart and acidic than traditional lemons, like a cross between a lemon and a mandarin. They're also sweeter, so no additional sugar is needed. I love this on kale salad, but also drizzled over roasted veggies or grilled salmon or trout.

Provided by France C

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 10m

Yield 4

Number Of Ingredients 8

Ingredients

¼ cup extra-virgin olive oil
3 tablespoons Meyer lemon juice
1 tablespoon white balsamic vinegar
1 tablespoon freshly grated Parmesan cheese
1 small garlic clove
½ teaspoon Meyer lemon zest
¼ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

Combine olive oil, Meyer lemon juice, balsamic vinegar, Parmesan cheese, garlic, zest, salt, and pepper in a small blender cup. Blend until dressing is smooth, 30 to 45 seconds.

Nutrition Facts : Calories 136.2 calories, Carbohydrate 1.3 g, Cholesterol 1.1 mg, Fat 14.4 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 2.2 g, Sodium 165.6 mg, Sugar 0.7 g

ESCAROLE SALAD WITH ANCHOVY VINAIGRETTE

Escarole Salad with Anchovy Vinaigrette image

Provided by Marc Murphy

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 cups cubed country bread (about 1-inch dice)
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large or 2 small heads escarole
5 tablespoons extra-virgin olive oil
1 large shallot, finely chopped
2 olive oil-packed anchovy fillets, chopped
Pinch red pepper flakes
3 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper

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.

Tips:

Look for fresh escarole with brightly colored leaves and no signs of wilting or browning.
To clean escarole, remove any wilted or damaged outer leaves. Cut the escarole into 1-inch pieces, rinse them thoroughly, and dry them well.
For the roasted Meyer lemon vinaigrette, use ripe Meyer lemons with a bright yellow color and smooth, unblemished skin.
Roast the Meyer lemons until they are slightly charred and caramelized. This will bring out their natural sweetness and complexity of flavor.
When making the vinaigrette, whisk the ingredients together until they are well combined and emulsified.
Taste the vinaigrette and adjust the seasonings as desired. You may want to add more lemon juice, honey, or salt.
Use a light hand when tossing the escarole with the vinaigrette. You don't want to overdress the salad.
Serve the escarole salad immediately, while the vinaigrette is still fresh and flavorful.

Conclusion:

Escarole salad with roasted Meyer lemon vinaigrette is a refreshing and flavorful salad that is perfect for any occasion. The slightly bitter escarole is balanced by the sweet and tangy vinaigrette, and the roasted Meyer lemons add a unique depth of flavor. This salad is sure to be a hit with your family and friends.