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 AND BUTTER LETTUCE SALAD WITH POMEGRANATE SEEDS AND HAZELNUTS
Provided by Cristina Ceccatelli Cook
Categories Salad Appetizer Side Vegetarian Quick & Easy Low Cal High Fiber Dinner Family Reunion Low Cholesterol Pomegranate Hazelnut Escarole Lettuce Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Citrus dressing:
- Combine vinegar and next 6 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
- Salad:
- Mix all ingredients in very large bowl. Toss with enough dressing to coat.
ESCAROLE SALAD WITH HAZELNUTS AND CURRANTS
Toasted nuts keep well in the freezer. If you make extra and save them, it'll take you just 10 minutes to prepare this salad the next time you make it.
Time 30m
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cook garlic in oil in an 8-inch nonstick skillet over moderate heat, stirring, until fragrant, about 30 seconds. Add currants and cook, stirring, 20 seconds, then whisk in vinegar, salt, and pepper.
- Toss escarole, parsley, and nuts with warm dressing in a large bowl and serve immediately.
ESCAROLE CAESAR SALAD WITH WALNUTS
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
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.
PORK MILANESE & ESCAROLE SALAD WITH PICKLED RED ONIONS, HAZELNUTS & PECORINO
To me, absolutely anything fried is delicious. In this recipe I take a traditional crispy, crunchy, salty, fried preparation for chicken and apply it to pork. I serve the pork with escarole-the unsung hero of the salad world (I'm on a mission to popularize escarole). Then I toss some chopped nuts and pickled onions into the mix. My mouth is so excited it just doesn't know which way to go; there's crispy pork, crunchy escarole, salty sweet nuts, and bright acidic onions. So many different things are going on in this dish that even though it's super-easy to make, it's also incredibly exciting to eat!
Yield serves: 4
Number Of Ingredients 18
Steps:
- In a medium bowl, combine the vinegar with 1/2 cup cold water. Add the salt, sugar, and Tabasco and stir. Add the sliced onions and let sit for at least 1 hour.
- Set up your standard breading procedure (see page 51): one bowl with the flour, one with the egg-water mixture, and one with the panko and grated Parmigiano combined. Have a baking sheet handy to hold the pork after breading.
- Season the pork with salt. Using one hand for dry ingredients and one hand for wet, take each piece of pork through the breading procedure: Dredge it lightly in the flour, shake off the excess, dip it in the egg wash, then pack on the panko. Lay the breaded pork on the baking sheet and refrigerate for at least 1 hour.
- Preheat the oven to 200°F.
- Pour 1/2 inch of olive oil into a large sauté pan and bring to medium-high heat. Set up your drying situation next to the stove by lining a baking sheet with a couple layers of paper towels. Test to see if the oil is hot enough by sprinkling a bit of flour or a few bread crumbs into it. It should sizzle; if it doesn't-WAIT. Once the oil is hot, add the pork, working in batches so you don't crowd the pan. Cook the first side of the pork until golden brown and crispy, 3 to 4 minutes; turn and brown the other side. When the pork is done, lay it on the paper towels to drain off the excess oil and sprinkle with salt. Then keep the pork in the oven while you cook the second batch.
- Put the Pecorino, hazelnuts, and parsley in the food processor and pulse until coarsely chopped.
- In a large bowl, combine the escarole, hazelnut mix, and some of the pickled red onions; dress this mixture with olive oil and some of the pickling liquid and toss to combine. To serve, place a pork chop on a serving plate and top with the lovely salad.
- It's good to bread ahead! If you have the time, let the pork sit for about an hour to really set the breading. If you're in a hurry-skip it.
ESCAROLE AND WALNUT SALAD
Earthy walnuts and a sweet-and-sour sherry vinaigrette are the perfect complement to this slightly bitter winter green.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 5m
Number Of Ingredients 7
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.
SAUTEED ESCAROLE WITH CURRANTS AND CAPERS
This recipe can be prepared in 45 minutes or less.
Yield Serves 4 as a side dish
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In a shallow baking pan toast nuts in middle of oven until golden, about 5 minutes. Cut escarole into 1-inch pieces and chop garlic.
- In a 12-inch nonstick skillet sauté garlic in oil over moderately high heat, stirring, until fragrant, about 1 minute. Add escarole in 3 batches, tossing each batch with tongs until wilted before adding next. Stir in currants, capers, and salt and pepper to taste and cook, covered, over moderately low heat until escarole is tender, about 3 minutes. Remove lid and cook over moderately high heat until most liquid is evaporated, about 2 minutes more. Stir in nuts.
BRAISED ESCAROLE WITH CURRANTS AND PINE NUTS
Categories Leafy Green Nut Side Braise Sauté Low Carb Pine Nut Winter Escarole Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Combine currants and water in small bowl. Let stand 30 minutes. Drain. Transfer currants to medium bowl.
- Cook escarole in batches in large pot of boiling water just until wilted, about 2 minutes. Drain; cool under cold running water. Drain again; squeeze to remove excess water. Combine with currants.
- Heat oil in large skillet over medium-high heat. Add garlic; sauté just until beginning to color, about 2 minutes. Add escarole mixture and pine nuts. Sprinkle with salt and pepper. Sauté until escarole is heated through, about 5 minutes. Season with salt and pepper.
More about "escarole salad with hazelnuts and currants recipes"
ESCAROLE AND BUTTER LETTUCE SALAD WITH POMEGRANATE …
From bonappetit.com
ESCAROLE SALAD WITH WALNUTS AND PARMESAN RECIPE FROM …
From jessicaseinfeld.com
ESCAROLE CAESAR WITH SARDINES AND HAZELNUTS RECIPE
From bonappetit.com
APPLE AND ESCAROLE SALAD WITH BLUE CHEESE AND HAZELNUTS
From finecooking.com
ESCAROLE SALAD WITH RED QUINOA, APPLE AND HAZELNUTS
From bamboocorefitness.com
ESCAROLE SALAD WITH RED QUINOA AND HAZELNUTS RECIPE
From pinterest.ca
ESCAROLE AND ROQUEFORT SALAD WITH CRISPY CROUTONS RECIPE
From foodandwine.com
ESCAROLE SALAD WITH HAZELNUTS AND CURRANTS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ESCAROLE SALAD WITH WALNUTS AND PARMESAN RECIPE | REAL SIMPLE
From realsimple.com
ESCAROLE AND BUTTER LETTUCE SALAD WITH POMEGRANATE SEEDS AND …
From fooddiez.com
ESCAROLE, PEAR, PARMESAN AND BASIL LEAF SALAD WITH HAZELNUTS
From joyoforganics.com
ESCAROLE SALAD WITH RED QUINOA AND HAZELNUTS RECIPE
From pinterest.com.au
ESCAROLE SALAD WITH RED QUINOA AND HAZELNUTS RECIPE
From foodandwine.com
ESCAROLE AND GOLDEN BEET SALAD WITH TOASTED HAZELNUTS RECIPE
From foodandwine.com
ESCAROLE, HAZELNUT & MUSTARD SALAD | MARX FOODS BLOG
From marxfood.com
17 ESCAROLE RECIPES (SOUP, SALAD, AND MORE) - INSANELY GOOD
From insanelygoodrecipes.com
ESCAROLE SALAD WITH TURKEY CRACKLING RECIPE - FOOD NEWS
From foodnewsnews.com
APPLE AND ESCAROLE SALAD WITH BLUE CHEESE AND HAZELNUTS - RECIPE ...
From pinterest.com
ESCAROLE AND BUTTER LETTUCE SALAD WITH POMEGRANATE SEEDS AND …
From fooddiez.com
12 ESCAROLE RECIPES THAT EVERYONE WILL LOVE | ALLRECIPES
From allrecipes.com
WILTED ESCAROLE WITH HAZELNUTS – RECIPES NETWORK
From recipenet.org
ESCAROLE SALAD WITH OLIVES AND GARLIC CROUTONS - RECIPE
From finecooking.com
ESCAROLE AND ENDIVE SALAD WITH KALTBACH™ LE GRUYèRE ... - EMMI USA
From emmiusa.com
ESCAROLE AND BEET SALAD WITH TOASTED HAZELNUTS RECIPE
From today.com
PEAR, ESCAROLE, AND ENDIVE SALAD WITH TOASTED HAZELNUTS AND …
From gffmag.com
ESCAROLE SALAD WITH HAZELNUTS AND CURRANTS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
ESCAROLE SALAD WITH HAZELNUTS AND GRAPES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
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