Best Escarole Salad With Roasted Meyer Lemon Vinaigrette Recipes

MESCLUN WITH CREAMY LEMON VINAIGRETTE

Steps:

• Combine the baby greens in a salad bowl. In a mini food processor, pulse together the shallot, mustard, vinegar, lemon juice, zest and cayenne. Add the olive oil and pulse again to combine. Add the sour cream and blend for 30 seconds until creamy. Taste and season with salt and pepper. Drizzle over the greens and toss to coat and serve.

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 ANCHOVY VINAIGRETTE

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.

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.

FENNEL, FRISéE, AND ESCAROLE SALAD

Steps:

• Stir together shallot, lemon juice, vinegar, sea salt, and 1/2 teaspoon pepper in a small bowl. Let stand 5 minutes.
• Meanwhile, toss together greens and fennel in a salad bowl.
• Whisk oil into shallot mixture, then toss with salad. Top with shaved parmesan.