Best Escarole And Seared Radicchio Salad With Pecan Vinaigrette Recipes

Escarole Salad with Warm Bacon Dressing image

Provided by Kardea Brown

Categories side-dish

Time 25m

Yield 6 to 8 servings (12 cups)

Number Of Ingredients 12

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.

Escarole and Radicchio Salad image

Yield Serves 8

Number Of Ingredients 5

8 cups bite-size pieces of escarole, rinsed and spun dry
2 cups bite-size pieces of radicchio, rinsed and spun dry
1 1/2 tablespoons white-wine vinegar
1/4 teaspoon aniseed
1/4 cup olive oil (preferably extra-virgin)

Steps:

In a large bowl toss together the escarole and the radicchio. In a blender blend together the vinegar, the aniseed, and salt and pepper to taste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified. Drizzle the dressing over the greens and toss the salad well.

Chicory Salad with Honey-Mustard Vinaigrette image

Provided by Andy Baraghani

Yield 8 servings

Number Of Ingredients 9

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.