Best Escarole Salad With Bacon Caramelized Onions And Blue Cheese Vinaigrette Recipes

Escarole and Bacon Salad image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 0

Steps:

Cook 4 chopped bacon slices in a skillet until crisp; remove with a slotted spoon and drain. Off the heat, whisk 3 tablespoons each currants and red wine vinegar, 2 tablespoons olive oil, and salt and pepper into the drippings. Toss with 1 head chopped escarole, chopped pistachios and the bacon.

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 Salad with Anchovy Vinaigrette image

Provided by Marc Murphy

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

2 cups cubed country bread (about 1-inch dice)
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large or 2 small heads escarole
5 tablespoons extra-virgin olive oil
1 large shallot, finely chopped
2 olive oil-packed anchovy fillets, chopped
Pinch red pepper flakes
3 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper

Steps:

For the croutons: Preheat the oven to 350 degrees F; position an oven rack in the middle of the oven.
In a large bowl, toss the bread cubes with the olive oil, salt and pepper. Spread the bread cubes on a rimmed baking sheet and bake until golden brown, 8 to 10 minutes. Let cool. (The croutons will keep in an airtight container for up to 3 days.)
For the escarole: Preheat a grill on medium heat.
Cut the escarole head in half, then wash and dry. Grill the escarole cut-side down to give it a little char, about 3 minutes. (Do not flip and cook the other side. We are looking for just some of the escarole to be charred.) Set aside and let cool.
For the warm anchovy vinaigrette: In a small saucepot, heat 1 tablespoon olive oil over low heat until shimmering. Add the shallots and anchovies and cook, stirring, until the shallots have softened and the anchovies fall apart and dissolve in the oil, 2 to 3 minutes. Stir in the red pepper flakes. Add the vinegar and cook, stirring, until it has reduced slightly, about 1 minute. Whisk in the remaining 4 tablespoons oil.
Cut the escarole into 1-inch pieces and put in a large bowl. Add the vinaigrette and croutons and toss to combine. Season with salt and pepper.