Escarole Salad With Mustard Dressing Recipes

ESCAROLE SALAD

Escarole Salad image

Provided by Jeff Mauro, host of Sandwich King

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 SALAD WITH PARMESAN DRESSING

Escarole Salad with Parmesan Dressing image

If the head of escarole is large, use half for the salad and store half in a resealable bag in the refrigerator for another recipe.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

1/2 head escarole, tip and tail trimmed, sliced lengthwise and thinly sliced crosswise
1 head radicchio, thinly sliced
1/3 cup thinly sliced dates
1/3 cup fresh lemon juice (from 1 large lemon)
1/2 teaspoon Dijon mustard
1/4 cup grated Parmesan, plus several shavings
1/2 cup extra-virgin olive oil
Freshly ground black pepper

Steps:

Combine the escarole and radicchio in a large salad bowl. Toss in the dates.
In a jar with a tight-fitting lid, combine the lemon juice, mustard, grated Parmesan cheese, olive oil, and black pepper. Shake well to combine. Pour over the salad and toss.
Grate more Parmesan on top and serve.

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.)

CHICORY SALAD WITH HONEY-MUSTARD VINAIGRETTE

Chicory Salad with Honey-Mustard Vinaigrette image

This sweet-sharp vinaigrette pairs well with the bitter chicories, but feel free to use another sturdy green if you like.

Provided by Andy Baraghani

Categories Bon Appétit Salad Thanksgiving Pecan Fall Mustard Escarole Radicchio Quick & Easy Vegetarian Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 cup pecans
1/4 cup sherry vinegar or red wine vinegar
1/4 cup whole grain mustard
2 tablespoons honey
1 head of escarole, leaves separated and torn
1 head of radicchio, leaves separated and torn
1/4 cup thinly sliced chives
Extra-virgin olive oil (for drizzling)
Kosher salt, freshly ground pepper

Steps:

Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6-8 minutes. Let cool; crush or coarsely chop.
Whisk vinegar, mustard, and honey in a large bowl to combine. Add escarole, radicchio, chives, and half of the pecans. Drizzle with oil, season with salt and lots of pepper, and toss to coat. Top salad with remaining pecans.
Do Ahead
Pecans can be toasted 1 day ahead. Store airtight at room temperature.

ESCAROLE SALAD WITH MUSTARD DRESSING

Escarole Salad With Mustard Dressing image

Provided by Jacques Pepin

Categories easy, quick, salads and dressings

Time 5m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 small head escarole
1 teaspoon Dijon-style mustard
1 clove garlic, peeled and minced (about 1/2 teaspoon)
1 teaspoon red-wine vinegar
1 1/2 to 2 tablespoons olive oil
1 tablespoon fat from the drippings of the chicken

Steps:

Remove the outside leaves of the escarole and cut the remainder into 2-inch pieces. Wash and dry thoroughly. You should have about 4 cups washed greens.
Blend the mustard, garlic, vinegar and olive oil in a bowl or jar.
Just before serving, combine the greens, the dressing and the reserved drippings and toss to mix.

Nutrition Facts : @context http, Calories 60, UnsaturatedFat 5 grams, Carbohydrate 1 gram, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 16 milligrams, Sugar 0 grams, TransFat 0 grams

ESCAROLE SALAD WITH WARM BACON DRESSING

Escarole Salad with Warm Bacon Dressing image

This has got to be one of my favorite salads because it has every flavor profile I'm usually craving all in one bowl. You'll get slight bitterness from the greens, saltiness from the bacon and anchovies, crunch from the crispy crostini, and sweetness from the vinaigrette. It's so good!

Provided by Kardea Brown

Categories side-dish

Time 25m

Yield 6 to 8 servings (12 cups)

Number Of Ingredients 12

Ingredients

1 small baguette (about 6 inches), very thinly sliced
2 tablespoons olive oil
1 head escarole or frisée lettuce, torn into bite-size pieces
1 head radicchio, halved and thinly sliced crosswise
4 slices thick-cut bacon
1 anchovy fillet or 1/2 teaspoon anchovy paste
1 small shallot, minced
2 tablespoons whole-grain Dijon mustard
2 tablespoons white wine vinegar
1 tablespoon honey
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 450 degrees F.
Arrange the bread slices on a large rimmed baking sheet lined with parchment paper. Brush evenly with the olive oil. Bake until toasted, turning halfway through, about 3 minutes. Remove from the oven and let cool.
Combine the escarole and radicchio in a serving bowl. Set aside.
Cook the bacon in a large skillet over medium-high heat until crisp, 5 to 7 minutes. Drain the bacon on paper towels, reserving the drippings in the skillet. Crumble the bacon.
Add the anchovy and shallot to the drippings in the skillet and cook until softened and fragrant, 30 seconds to 1 minute. Remove the pan from the heat. Whisk in the mustard, vinegar, honey, and extra-virgin olive oil until combined. Stir in the bacon and season to taste with salt and pepper. Pour the warm dressing over the lettuce in the bowl, add the crostini, and toss to coat.

ENDIVE AND ESCAROLE SALAD WITH MUSTARD-ORANGE VINAIGRETTE

Endive and Escarole Salad with Mustard-Orange Vinaigrette image

Provided by Paul Grimes

Categories Salad Mustard Side Hanukkah Vegetarian Quick & Easy Orange Healthy Endive Escarole Gourmet Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

2 navel oranges
2 teaspoons red-wine vinegar
3 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1 medium head escarole, torn into 2- to 3-inch pieces (12 cups)
4 Belgian endives, leaves separated and halved crosswise

Steps:

Grate 1 teaspoon zest from 1 orange and reserve.
Cut peel, including white pith, from oranges with a sharp knife. Cut segments free from membranes into a bowl. Squeeze 1 tablespoon juice from membranes into a large bowl and whisk together with reserved zest, vinegar, oil, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper until emulsified.
Add escarole, endive, and orange segments to vinaigrette and gently toss.

ESCAROLE AND RED LEAF SALAD

Escarole and Red Leaf Salad image

Provided by Pierre Franey

Categories easy, quick, salads and dressings

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 head escarole, about 3/4 pound
1 head red leaf lettuce, about 1/2 pound
1 tablespoon Dijon or Dijon-style mustard
2 tablespoons red-wine vinegar
1 teaspoon finely minced garlic
Salt to taste, if desired
Freshly ground pepper to taste
6 tablespoons olive oil

Steps:

Cut away and discard the core from each head of lettuce. Rinse and pat or spin dry the leaves. Cut the leaves into bite-size pieces. Put the pieces into a salad bowl.
Put the mustard, vinegar, garlic, salt and pepper in a mixing bowl and gradually add the oil, stirring rapidly with a wire whisk.
Pour the sauce over the greens. Toss to blend well and serve

Nutrition Facts : @context http, Calories 133, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 191 milligrams, Sugar 0 grams, TransFat 0 grams

ESCAROLE SALAD WITH CHAMPAGNE VINAIGRETTE

Escarole Salad With Champagne Vinaigrette image

Make and share this Escarole Salad With Champagne Vinaigrette recipe from Food.com.

Provided by Abbs lt3

Categories Greens

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup pecan halves
1/4 cup olive oil
1 1/4 tablespoons champagne vinegar
1 tablespoon Dijon mustard
2 tablespoons shallots, finely minced
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 head escarole, clean, dried, and torn into pieces

Steps:

Preheat oven to 325ºF. Line a baking sheet with foil. Spread pecans evenly over baking sheet in a single layer. Toast until pecans become fragrant, 5-7 minute Do not let burn. Remove from baking sheet and chop nuts in 1/2. Set aside.
In small container with lid, combine vinegar, oil, mustard, shallots, salt, and pepper. Secure and shake until emulsified and well blended.
Add escarole to large salad bowl. Drizzle dressing to toss. Sprinkle pecans over salad.

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