Best Escarole Salad With Celery And Pine Nuts Recipes

ESCAROLE SALAD

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 WITH PINE NUTS

Steps:

• Heat the oil in a large saute pan over medium heat. Add the shallots and cook, stirring, until shallots are soft, about 2 minutes. Add the garlic and cook for 1 minute more. Add the escarole and cook, stirring, until it has wilted, about 5 minutes. Add the chicken broth, and chili flakes. Bring simmer and cook over a medium heat, stirring occasionally, another 3 minutes. Add the vinegar and cook for 2 minutes more. Season with salt and pepper. Stir in pine nuts just before serving.
• Excellent source of: Vitamin A, Folate, Vitamin K, Manganese
• Good source of: Fiber, Vitamin C, Pantothenic Acid, Copper, Magnesium, Phosphorus, Potassium, Zinc

ESCAROLE SALAD THAT YOUR TASTE BUDS WILL LOVE

Steps:

• Place escarole and butter lettuce in a large salad bowl.
• Drain artichokes reserving 1 tablespoon of the marinade. Place it into blender. Add the dressing ingredients to the blender and blend till smooth.
• Season to your likings by adding more vinegar or seasonings. chill while preparing salad.
• Toss salad with artichoke hearts, onion slices and pear slices.
• Top with cherries and toasted pine nuts.
• Cool and scatter on salad.
• Placed sliced goat cheese on salad. Or crumble the cheese over salad.
• Pour over salad and enjoy.

SHAVED FENNEL, ZUCCHINI, AND CELERY SALAD

Steps:

• Combine celery, fennel, zucchini, oil, vinegar, and beans in a bowl. Season with salt and pepper. Refrigerate 1 hour.
• Stir in almonds and season with more salt and pepper just before serving.

ESCAROLE WITH PINE NUTS

Steps:

• Wash escarole well in a sinkful of cold water, agitating it, then lift out and drain in a colander. Cook escarole in a 5- to 6-quart heavy pot of boiling salted water, uncovered, stirring occasionally, until tender, 5 to 10 minutes, then drain well in colander.
• Dry pot, then add oil and heat over moderate heat until hot but not smoking. Add pine nuts to hot oil and cook, stirring, until pale golden, about 1 minute. Add garlic and red-pepper flakes and cook, stirring, until garlic and pine nuts are golden, 1 to 2 minutes.
• Add escarole, stirring to coat with oil, then increase heat to moderately high and cook, stirring occasionally, until most of liquid is evaporated, 3 to 5 minutes. Season escarole with salt and pepper.

ESCAROLE SALAD

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.