Best Escarole And Edamame Salad Recipes

Warm Escarole Salad image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 head escarole (about 1 pound)
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup golden raisins
1/4 cup toasted chopped almonds

Steps:

Preheat the broiler.
Quarter the escarole lengthwise through the stem end. Wash the escarole wedges under cold water, being sure to wash away any dirt or grit between the leaves. Drain well.
Meanwhile, whisk together the vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Slowly drizzle in 1/4 cup of the oil, whisking constantly, until blended. Stir in the raisins.
Arrange the escarole wedges, cut-side up, on a baking sheet. Drizzle the wedges with the remaining 1 tablespoon oil and sprinkle with salt and pepper. Broil until the escarole is browned and charred in places on top but still raw underneath, 1 to 2 minutes.
Spoon the raisin vinaigrette over the warm escarole wedges; sprinkle with the almonds.
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Escarole Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

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 and Edamame Salad image

Yield Makes 4 servings

Number Of Ingredients 9

2 cups frozen shelled edamame (soybeans; 9 ounces)
1 tablespoon red-wine vinegar
1/2 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 1/2 pounds escarole, trimmed and cut crosswise into very thin strips (8 cups)
1/3 cup finely chopped fresh mint
1 3/4 oz finely grated Parmigiano-Reggiano (2/3 cup)

Steps:

Cook edamame in a 3-quart pot of boiling salted water 5 minutes. Drain in a sieve and rinse under cold running water to stop cooking. Drain edamame again and pat dry.
Whisk together vinegar, sugar, salt, and pepper in a small bowl until sugar and salt are dissolved. Add oil in a slow stream, whisking until combined.
Toss together edamame, escarole, and mint in a large bowl. Add cheese and drizzle salad with dressing, then toss again. Serve immediately.