Winter Salad With Black Radish Apple And Escarole Recipes

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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

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.

CHOPPED WINTER SALAD



Chopped Winter Salad image

Colorful, crunchy, and seasonal, that's our strategy for making a winter salad. Crisp radicchio and escarole are teamed with roasted acorn squash and shiitake mushrooms and combined with crunchy pepitas and pomegranate arils. There's a lively dressing with apple-cider vinegar and olive oil and a sprinkle of feta tops it all off.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h10m

Number Of Ingredients 13

1 acorn squash
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
8 ounces small shiitake mushrooms, stems removed
1/4 cup apple-cider vinegar
2 teaspoons Dijon mustard
1 small clove garlic, minced
1/2 head escarole (6 ounces), trimmed and chopped (4 cups)
1 head radicchio (6 ounces), trimmed and chopped (6 cups)
1 cup packed flat-leaf parsley leaves
1/2 cup pomegranate arils
1/2 cup toasted pepitas
1/2 cup crumbled feta

Steps:

  • Preheat oven to 400 degrees with racks in upper and lower thirds. Halve squash; remove stem and seeds. Cut into 1-inch pieces. Arrange on a rimmed baking sheet, drizzle with 2 tablespoons oil, and season with salt and pepper; toss to coat. Arrange mushrooms on another rimmed baking sheet, drizzle with 2 tablespoons oil, and season with salt and pepper; toss to coat. Roast, flipping each once, until squash is caramelized and tender, 25 to 30 minutes; and mushrooms are golden and crisp, 30 to 35 minutes. Let cool completely.
  • Meanwhile, whisk together vinegar, mustard, and garlic. Slowly add remaining 1/2 cup oil, whisking until combined. Season with salt and pepper.
  • Arrange escarole, radicchio, squash, mushrooms, parsley, pomegranate arils, and pepitas in a large bowl or platter. Season with salt and pepper. Sprinkle with feta. Drizzle with 1/2 cup dressing; toss to coat. Serve with remaining dressing.

WINTER SALAD WITH BLACK RADISH, APPLE, AND ESCAROLE



Winter Salad with Black Radish, Apple, and Escarole image

In winter we use a variety of greens and winter vegetables to make interesting salads that taste fresh, refresh our palates, and aren't trying to reproduce the delicate leafy greens of the summer.

Provided by Peter Hoffman

Yield Makes 6-8 servings

Number Of Ingredients 4

1-2 black radishes, sliced very thinly into half-rounds
1 large (or 2 small) apple[s], cut into small chunks
1 large head of escarole, washed and broken into bite-sized pieces
Sage Vinaigrette

Steps:

  • Toss the radishes, apples, and escarole with two to three tablespoons (or to taste) of the sage vinaigrette.

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