Escarole And Walnut Salad Recipes

ESCAROLE AND WALNUT SALAD

Escarole and Walnut Salad image

Earthy walnuts and a sweet-and-sour sherry vinaigrette are the perfect complement to this slightly bitter winter green.

Provided by Martha Stewart

Time 5m

Number Of Ingredients 7

Ingredients

2 tablespoons sherry vinegar
2 teaspoons Dijon mustard
2 shallots, finely chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil
5 cups sliced escarole
1/3 cup toasted walnuts, coarsely chopped
Coarse salt and freshly ground pepper

Steps:

Stir together vinegar, mustard, and shallots in a small bowl.Gradually whisk in oil. Toss escarole with vinaigrette,and sprinkle with walnuts. Season with salt and pepper.

ESCAROLE CAESAR SALAD WITH WALNUTS

Escarole Caesar Salad with Walnuts image

Pleasantly bitter escarole and buttery walnuts replace the romaine and croutons in this twist on the iconic salad.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 3h

Yield Serves 4 to 6

Number Of Ingredients 12

Ingredients

1 head escarole, leaves separated
2 garlic cloves, peeled and smashed
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter, melted
1 1/2 cups walnut halves
1 cup finely grated Parmigiano-Reggiano cheese (3 1/2 ounces)
5 oil-packed anchovy fillets
2 tablespoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 large egg yolk
1/3 cup extra-virgin olive oil

Steps:

Preheat oven to 400 degrees.
Submerge escarole leaves in a large bowl of ice water for 10 minutes. Then thoroughly dry in a salad spinner or colander, and place in a single layer on a paper towel-lined dish cloth. Roll up cloth; refrigerate until lettuce is crisp and completely dry (any water clinging to leaves may cause the dressing to break), at least 2 hours and up to 2 days. Tear the leaves into bite-size pieces.
Place garlic in a large wooden bowl, add 1/4 teaspoon salt, and mash to a paste with a fork. Transfer half of paste to a rimmed baking sheet; set bowl aside. With the fork, stir butter into garlic paste on sheet. Toss with walnuts to evenly coat. Sprinkle with 1/4 cup cheese, season with salt and pepper, and toss again to evenly coat. Spread into a single layer. Bake, stirring halfway through, until toasted and golden, 12 to 15 minutes. Let cool to room temperature on sheet.
Add anchovies to bowl with garlic paste and mash to a paste with a fork. Whisk in lemon juice, Worcestershire, Dijon, and egg yolk. Season with 1/4 teaspoon each salt and pepper. Slowly add oil in a thin stream, whisking constantly. Add lettuce and toss to evenly coat, then toss with remaining 3/4 cup cheese and walnuts. Serve immediately.

ESCAROLE SALAD

Escarole Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 tablespoon honey
1 tablespoon whole-grain mustard
1 lemon, juiced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 large head escarole, washed and hand torn

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-APPLE SALAD WITH WALNUT DRESSING

Escarole-Apple Salad with Walnut Dressing image

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 0

Ingredients

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 APPLES, CANDIED WALNUTS, AND SAINT ANDRé CHEESE

Escarole Salad with Apples, Candied Walnuts, and Saint André Cheese image

Skip the wine-this salad is perfect with a Belgian ale. Saint Andréis a soft, ripened cheese much like Brie or Camembert. Either cheese would make a good substitute.

Provided by Bon Appétit Test Kitchen

Time 25m

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil, divided
1 Granny Smith apple, cored, cut into 1/3-inch-thick wedges
1/2 cup walnut halves
1 tablespoon sugar
3 tablespoons chopped shallots
1 tablespoon apple cider vinegar
1 8-ounce head of escarole, cut into 3/4-inch-thick strips (6 cups packed)
1 cup thinly sliced radicchio
2 1/2-inch-thick slices Saint André cheese

Steps:

Heat 1 tablespoon oil in heavy large skillet over high heat. Add apple wedges; cook until beginning to brown, 2 to 3 minutes per side. Divide among plates. Reduce heat to medium-high. Add remaining 1 tablespoon oil and walnuts to skillet; stir 1 minute. Sprinkle walnuts with sugar; stir until walnuts and sauce are deep brown, about 30 seconds. Using slotted spoon, transfer walnuts to small bowl. Add shallots to skillet; stir until soft, 10 to 15 seconds. Stir in vinegar, then add escarole and radicchio to skillet. Sprinkle with salt and pepper and toss until beginning to wilt, about 1 minute. Season with salt and pepper.
Mound salad on plates alongside apples. Top with cheese and walnuts.

ESCAROLE WITH BACON, DATES, AND WARM WALNUT VINAIGRETTE

Escarole with Bacon, Dates, and Warm Walnut Vinaigrette image

Provided by Myra Goodman

Categories Salad Leafy Green Nut Vegetable Appetizer Sauté High Fiber Dinner Salad Dressing Vinegar Meat Bacon Tree Nut Walnut Escarole Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 7- to 8-ounce head of escarole, coarsely torn
6 Medjool dates, halved, pitted, diced
1/2 cup walnut pieces, toasted
5 bacon slices, cut crosswise into strips
1/3 cup walnut oil or extra-virgin olive oil
1 large shallot, chopped
2 tablespoons red wine vinegar
Fine sea salt

Steps:

Combine escarole, dates, and walnuts in large bowl. Cook bacon in medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bacon to bowl with salad.
Discard drippings from skillet; add walnut oil. Place over low heat. Add shallot; sauté until soft, about 3 minutes. Remove skillet from heat; add vinegar and whisk to blend. Season vinaigrette with sea salt and black pepper. Gradually add warm dressing to salad, tossing to coat. Divide among plates.

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