Escarole Hearts With Lemon Pumpkin Seed Vinaigrette Recipes

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ESCAROLE HEARTS WITH LEMON-PUMPKIN SEED VINAIGRETTE



Escarole Hearts with Lemon-Pumpkin Seed Vinaigrette image

The texture and flavor of the escarole hearts complement the pumpkin-seed-studded vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

1/4 cup pumpkin seeds
1/4 cup extra-virgin olive oil
3 tablespoons lemon juice
Kosher salt and freshly ground black pepper
2 heads of escarole, tough outer leaves trimmed
1 cup loosely packed whole leaf cilantro

Steps:

  • In a large skillet over high heat, toast the pumpkin seeds until they pop. Remove the skillet from the heat and add the olive oil. Whisk in the lemon juice. Season to taste with salt and pepper.
  • Cut the escarole on the bias, dividing each heart into 2 servings. Place a half on each of 4 salad plates and top with 1/4 cup cilantro. Drizzle with the salad dressing and serve.

ESCAROLE WITH PERSIMMONS, POMEGRANATE SEEDS, AND LEMON-SHALLOT VINAIGRETTE



Escarole with Persimmons, Pomegranate Seeds, and Lemon-Shallot Vinaigrette image

For this salad, look for Fuyu persimmons, which also may be labeled "ready to eat." They can be eaten while they are still firm, unlike the larger Hachiya persimmons, which can only be eaten when very soft.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

3/4 cup freshly squeezed lemon juice (3 to 4 lemons)
1/4 cup minced shallots
2 tablespoons grainy mustard
2 tablespoons chopped fresh marjoram
1 cup extra-virgin olive oil
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 heads escarole, washed and torn into bite-size pieces
5 Fuyu persimmons, very thinly sliced
Seeds of 1 pomegranate (optional)

Steps:

  • Combine the lemon juice, shallots, mustard, and marjoram in a medium bowl, and whisk to combine. Slowly add olive oil, whisking constantly, until incorporated. Season with salt and pepper.
  • Toss escarole with just enough vinaigrette to coat. Arrange persimmon slices over greens, and sprinkle with pomegranate seeds, if using. Serve remainingvinaigrette on the side.

PUMPKIN SEED VINAIGRETTE



Pumpkin Seed Vinaigrette image

Provided by Dena Kleiman

Categories     condiments

Time 20m

Yield 3/4 cup

Number Of Ingredients 7

1 cup shelled pumpkin seeds, raw
4 tablespoons pumpkin puree, fresh or canned, without sugar
1/4 teaspoon minced garlic
1/2 teaspoon turmeric
1/2 cup plus 2 tablespoons apple cider vinegar
1/2 cup safflower, walnut, peanut or olive oil
Salt and freshly ground black pepper to taste

Steps:

  • Preheat oven to 325 degrees. Spread the pumpkin seeds on a baking sheet and lightly toast them for 3 to 4 minutes in the oven.
  • Put half the toasted seeds, the pumpkin puree, garlic, turmeric and 1/2 cup of the vinegar in a small saucepan. Cook over medium heat for 4 to 5 minutes until reduced by a third. Remove the pan from the heat and whisk in the oil. Stir in the remaining 2 tablespoons of vinegar and season with salt and pepper.
  • Puree the mixture in a blender for 30 seconds. Set aside and keep warm. At serving time, use remaining pumpkin seeds as garnish.

Nutrition Facts : @context http, Calories 1158, UnsaturatedFat 92 grams, Carbohydrate 15 grams, Fat 114 grams, Fiber 7 grams, Protein 27 grams, SaturatedFat 17 grams, Sodium 699 milligrams, Sugar 3 grams, TransFat 0 grams

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