ESCAROLE AND OLIVE SALAD WITH RASPBERRY DRESSING
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the dressing: To the pitcher of a high-speed blender add the raspberries, olive oil, Dijon mustard, vinegar and salt. Puree on high for about 1 minute, scraping down the sides halfway through, until emulsified. Set aside.
- In a large bowl, toss together the radicchio, escarole, fennel and salt. Begin by adding half the dressing and tossing well to coat. Taste the salad to determine if it needs more dressing. Depending on the size of your lettuces it may take all the dressing. Divide the salad among 4 salad bowls and top evenly with the olives, sesame seeds and raspberries.
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Peace Irene
[email protected]This is one of the most delicious salads I've ever had.
Qalandar Khan
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Ayanda Ncube
[email protected]I've made this salad several times and it always turns out perfectly.
Martin Sakanya
[email protected]This is a great salad to serve at a party or potluck.
Scolastika Chaki
[email protected]I love the bright and tangy flavor of this salad.
Thomas Breen
[email protected]This salad is easy to make and always a crowd-pleaser.
Mohmmed Riham
[email protected]I'm not usually a fan of escarole, but this salad has changed my mind. It's so refreshing and flavorful.
Delon Pasalic
[email protected]The raspberry dressing is the perfect complement to the bitter escarole.
Jesse Guel
[email protected]This is one of my favorite salads to make during the summer when escarole is in season.
Bornalyakther Bonolota
[email protected]I made this salad for my family over the weekend and it was a hit! Everyone loved the combination of flavors and textures.