Best Escarole Salad With Apples Candied Walnuts And Saint André Cheese Recipes

Escarole Salad image

Provided by Food Network Kitchen

Time 15m

Yield 8 servings

Number Of Ingredients 0

Steps:

Make lemon-basil oil:
Mix 1/3 cup olive oil, a strip of lemon zest, 8 torn basil leaves and a pinch of salt; infuse 2 hours. Soak 1/2 thinly sliced red onion in water for 10 minutes to mellow the bite. When ready to serve, toss 1 head chopped escarole, the onion slices, 2 sliced celery stalks, 3/4 cup chopped green olives and a few tablespoons olive juice, 2 segmented lemons and 1/4 cup each toasted pine nuts and golden raisins in a serving bowl. Discard the zest from the infused oil, drizzle over the salad and season with salt and pepper.

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-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.