Escarole Salad With Warm Bacon Dressing Recipes

ESCAROLE-BACON SALAD

Escarole-Bacon Salad image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 6 diced strips bacon in a skillet; drain on paper towels. Whisk 2 teaspoons dijon mustard, 3 tablespoons red wine vinegar, 1 teaspoon honey, and salt and pepper into the drippings. Whisk in 2 tablespoons olive oil. Toss the dressing with 1 head torn escarole, some sliced radishes, shaved gouda and the bacon.

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.

ESCAROLE SALAD WITH BUTTERMILK-HERB DRESSING

Escarole Salad with Buttermilk-Herb Dressing image

This tasty salad for one makes a perfect lunch or light dinner.

Provided by Martha Stewart

Categories Salad Recipes

Number Of Ingredients 7

Ingredients

1/4 head escarole, trimmed and torn
2 sprigs fresh flat-leaf parsley, leaves only
1/4 red apple, such as Fuji, thinly sliced
1 ounce Stilton cheese, crumbled
1/4 cup toasted walnuts, coarsely chopped
Coarse salt and freshly ground pepper
Buttermilk-Herb Dressing

Steps:

Place escarole, parsley, apple, cheese, walnuts in a medium bowl; season with salt and pepper. Add dressing and toss until well combined. Serve immediately.

WARM BACON ENDIVE DRESSING

Warm Bacon Endive Dressing image

My husband loves his mom's endive dressing, so I asked her to share the recipe with me. When I make this salad, I usually serve it with boiled potatoes and sliced smoked ham.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10-12 servings.

Number Of Ingredients 10

Ingredients

1/2 pound bacon strips, diced
1 medium onion, chopped
2 tablespoons sugar
1-1/2 teaspoons cornstarch
1/2 teaspoon salt
2 tablespoons cider vinegar
1 cup milk
1 egg, lightly beaten
3 bunches curly endive, torn (about 12 cups)
3 hard-boiled large eggs, sliced

Steps:

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Set bacon aside. Saute the onion in the drippings until tender. Add the sugar, cornstarch, salt and vinegar; stir until smooth. Gradually stir in the milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. , Stir a small amount of hot mixture into egg; return all to the pan; stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat., In a large salad bowl, combine the endive, hard-boiled eggs and reserved bacon. Add desired amount of warm dressing; toss to coat. Refrigerate leftover dressing.

Nutrition Facts : Calories 177 calories, Fat 15g fat (6g saturated fat), Cholesterol 87mg cholesterol, Sodium 285mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.

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 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

CURLY ENDIVE SALAD WITH WARM BACON DRESSING

Curly Endive Salad with Warm Bacon Dressing image

Provided by Carl Hittinger

Categories Salad Side Bacon Endive Bon Appétit Pennsylvania

Yield Serves 6

Number Of Ingredients 7

Ingredients

3 tablespoon sugar
1 tablespoon all purpose flour
3 tablespoons plus 1 teaspoon apple cider vinegar
1 large egg
1 cup canned vegetable broth, low-salt chicken broth or water
6 bacon slices, cut into 1-inch piece
1 large head curly endive or other bitter lettuce (such as escarole), torn into bite-size pieces

Steps:

Combine sugar and flour in small bowl. Gradually whisk in vinegar, then egg. Whisk in broth.
Cook bacon in heavy large skillet over medium heat until crisp and brown. Whisk in vinegar mixture. Stir until dressing comes to simmer and thickens. Season dressing to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature. Rewarm over low heat before continuing.)
Place endive in large bowl. Toss with enough dressing to coat. Serve, passing remaining dressing separately.

ESCAROLE WITH BACON, DATES, AND WARM WALNUT VINAIGRETTE

Escarole With Bacon, Dates, and Warm Walnut Vinaigrette image

Bon Appétit | February 2011 By Myra Goodman and Sarah LaCasse Read More http://www.epicurious.com/recipes/food/views/Escarole-with-Bacon-Dates-and-Warm-Walnut-Vinaigrette-363709#ixzz1cDOOiPGT

Provided by Queen Dana

Categories Low Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 head escarole, coarsely torn (7- to 8-ounce)
6 medjool dates, halved, pitted, diced
1/2 cup walnut pieces, toasted
5 slices bacon, cut crosswise into strips
1/3 cup walnut oil or 1/3 cup 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.

Nutrition Facts : Calories 358.7, Fat 32.5, SaturatedFat 4.1, Cholesterol 6.8, Sodium 113.2, Carbohydrate 15.2, Fiber 5.8, Sugar 7.5, Protein 5.4

SPINACH SALAD WITH WARM BACON-MUSTARD DRESSING

Spinach Salad with Warm Bacon-Mustard Dressing image

A classic steakhouse-style spinach salad with the absolute best warm bacon-mustard dressing I've ever had! Looks and tastes like a lot of work, but can be prepared in no time! This salad can easily be converted to a main dish salad by adding strips of grilled chicken breast.

Provided by brightlightz

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 14

Ingredients

1 (10 ounce) bag baby spinach leaves
4 hard-cooked eggs, peeled and sliced
1 cup sliced mushrooms
4 strips crisply cooked bacon, crumbled
10 ounces Swiss cheese, shredded
½ cup toasted sliced almonds
1 tablespoon olive oil
1 large shallot, minced
1 teaspoon garlic, minced
⅓ cup white wine vinegar
⅓ cup Dijon mustard
⅓ cup honey
2 strips crisply cooked bacon, crumbled
salt and pepper to taste

Steps:

Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.
Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.
Pour hot dressing over spinach and toss to coat.

Nutrition Facts : Calories 662.5 calories, Carbohydrate 40.1 g, Cholesterol 292.6 mg, Fat 40.6 g, Fiber 3.1 g, Protein 36.1 g, SaturatedFat 17.2 g, Sodium 1123.4 mg, Sugar 26 g

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