Best Escarole Salad With Roast Lemon Chicken Lardons And Poached Eggs Recipes

ROAST SPATCHCOCKED LEMON CHICKEN

Steps:

• Preheat oven to 425 degrees. Place chicken, breast side down, on a work surface. Starting at thigh end, cut along 1 side of backbone with kitchen shears. Turn chicken around; cut along other side. Discard backbone or save for stock. Flip chicken, and open it like a book. Press firmly on breastbone to flatten.
• Rub chicken with 1 tablespoon oil, and season with 1 tablespoon salt and 1/2 teaspoon pepper. Brush 1 tablespoon oil in the center of a rimmed baking sheet slightly larger than the size of the chicken, and place half the lemon slices in a single layer on top of oil. Place chicken, skin side up, on lemons. Beginning at the neck end of breast, carefully loosen skin from flesh of breast and thighs with your fingers. Slide remaining lemon slices under skin in a single layer.
• Roast chicken 20 minutes. Toss shallots with remaining teaspoon oil, and scatter around chicken. Continue to roast chicken until a thermometer inserted into thickest part of breast reaches 165 degrees, 25 to 30 minutes more.
• Transfer chicken to a carving board, and let rest 10 minutes. Cut chicken into 8 pieces, and serve with roasted lemons, shallots, and pan juices. If using chicken for soup and salad, let chicken cool completely. Remove and discard skin, lemon under skin, and bones, and shred meat into bite-size pieces. Chicken, roasted lemons, shallots, and pan juices can be refrigerated up to 2 days. Store meat and pan juices in separate containers; lemons and shallots can be stored together.

ESCAROLE WITH OLIVES AND TOMATO

Steps:

• In a large skillet, heat oil over medium-high. Add garlic, olives, and tomatoes; cook until tomatoes are soft, about 2 minutes; transfer to a plate. Add escarole to skillet and cook, stirring occasionally, until escarole is wilted, about 3 minutes. Season with salt and pepper, return olive mixture to skillet, and stir in vinegar to taste. Serve immediately.

CHICKEN AND ESCAROLE SALAD WITH ANCHOVY CROUTONS

Steps:

• Heat oven to 375 degrees. Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large skillet (preferably cast-iron) over medium-high heat.
• Add chicken, skin-side down, and cook without moving until the pieces are golden brown and crispy, 5 to 8 minutes. Flip the chicken and continue to cook until well browned on the other side, another 5 to 8 minutes.
• Move the chicken to one side of the skillet and tilt the skillet a little so that the fat and drippings pool on one side. Add the anchovies and let them sizzle a bit to melt down. Add the croutons, along with 2 tablespoons olive oil. Season with salt and pepper and toss them to coat in the anchovy-chicken fat.
• Place the skillet in the oven and roast until the chicken is cooked through and croutons are golden brown and crispy, 12 to 15 minutes.
• Meanwhile, whisk the grated garlic, lemon juice and soy sauce in a small bowl and season with salt and pepper.
• Place escarole and parsley in a large bowl or on a platter and dress with lemon-garlic mixture. Season with salt, pepper and more lemon juice if you like. Drizzle with remaining 2 tablespoons olive oil and shave some pecorino over the whole thing.
• Remove the chicken from the oven and let it rest a minute or two. Cut the meat off the bone and thinly slice. Place on top of the salad, along with the croutons. Top each serving with an egg yolk, if using, and more anchovies, if you like.

ESCAROLE SALAD WITH GREEN APPLE VINAIGRETTE AND CRISPY SHALLOTS

Steps:

• In a small skillet, heat oil and shallot over medium-high; cook, stirring frequently, until golden brown. With a slotted spoon, transfer shallot to paper towels to drain and season with salt and pepper. Let oil cool slightly.
• In a large bowl, whisk together vinegar, mustard, honey, and apple. Slowly add oil from skillet, whisking until combined. Season with salt and pepper, then add escarole and celery stalks and leaves. Toss to combine and top with shallots.

ESCAROLE SALAD WITH ROASTED MEYER LEMON VINAIGRETTE

Steps:

• For the vinaigrette: Heat a cast-iron skillet over medium-high heat. Add 2 teaspoons of the olive oil and 1 tablespoon of the honey. When the honey has melted, stir it together with the oil. Place the lemons, cut-side down, into the honey mixture; cook until the lemons look charred and the honey has caramelized, 2 to 3 minutes. Remove the lemons to a baking sheet and let cool. Set the skillet aside.
• Juice the roasted lemons and add 1/4 cup of the juice to a bowl; whisk in the remaining 1 teaspoon honey and the mustard. Once combined, whisk in the remaining 2 tablespoons olive oil until the dressing becomes emulsified. Season to taste with salt and pepper. Refrigerate until ready to serve.
• For the salad: Return the skillet to high heat. When hot, add the cherry tomatoes and season with salt. Cook until the caramelized honey coats the tomatoes and the tomatoes just begin to char, 1 to 2 minutes. Remove the skillet from the heat.
• Combine the escarole, Treviso, almonds, basil and mint in a large bowl; season with salt and pepper. Toss the salad with the dressing, and then gently fold in the charred tomatoes. Transfer the salad to the serving platter and, using a peeler, shave Parmesan over the top.

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.

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 SALAD WITH ROAST LEMON CHICKEN, LARDONS, AND POACHED EGGS

Steps:

• Cook lardons in a skillet over medium heat until golden, 8 to 10 minutes. Drain on a paper-towel-lined plate, and let cool completely.
• Whisk together lemon juice, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Slowly whisk in oil, then pan juices. Add escarole, chicken, and lardons, and toss to coat evenly. Divide among 4 plates.
• Bring 1 1/2 inches water to a simmer in a large, deep skillet over medium-high heat. Stir in vinegar. Crack 1 egg into a small bowl. Holding bowl just above surface of water, gently pour egg into skillet. Repeat with remaining 3 eggs. Poach eggs, undisturbed, just until whites are firm and yolks are still runny, about 4 minutes (for firmer yolks, poach 1 to 2 minutes longer).
• Carefully remove eggs from water with a slotted spoon, letting excess water drain off. Place 1 egg on top of each salad, and season with salt and pepper. Garnish with fried lemon zest, and serve immediately. Note: The eggs in this recipe are not fully cooked.