Best Escarole Salad With Warm White Bean Vinaigrette Recipes

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WARM ESCAROLE SALAD



Warm Escarole Salad image

Charred-but-crisp escarole gets a hint of sweetness from a raisin vinaigrette and a dash of crunch from toasted almonds.

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 head escarole (about 1 pound)
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup golden raisins
1/4 cup toasted chopped almonds

Steps:

  • Preheat the broiler.
  • Quarter the escarole lengthwise through the stem end. Wash the escarole wedges under cold water, being sure to wash away any dirt or grit between the leaves. Drain well.
  • Meanwhile, whisk together the vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Slowly drizzle in 1/4 cup of the oil, whisking constantly, until blended. Stir in the raisins.
  • Arrange the escarole wedges, cut-side up, on a baking sheet. Drizzle the wedges with the remaining 1 tablespoon oil and sprinkle with salt and pepper. Broil until the escarole is browned and charred in places on top but still raw underneath, 1 to 2 minutes.
  • Spoon the raisin vinaigrette over the warm escarole wedges; sprinkle with the almonds.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

SALADE LYONNAISE



Salade Lyonnaise image

Whether Lyon ever was the gastronomic capital of France is debatable, but it sure has spawned some great dishes, including salade Lyonnaise, not the most simple salad ever made but one that approaches perfection in a way others do not. The combination of bitter greens (traditionally frisée, though escarole, dandelion, and arugula all work beautifully), crisp bacon, barely cooked eggs and warm vinaigrette is really unbeatable.

Provided by Mark Bittman

Categories     easy, quick, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 cups torn frisée or other strong-tasting greens, washed and dried
2 tablespoons extra virgin olive oil
About 1/2 pound good slab bacon or pancetta, cut into 1/2-inch cubes
1 shallot, chopped, or 1 tablespoon chopped red onion
2 to 4 tablespoons top-quality sherry vinegar
1 tablespoon Dijon mustard
Salt
4 eggs
Black pepper

Steps:

  • Put frisée or other greens in large salad bowl. Put olive oil in skillet over medium heat. When hot, add bacon and cook slowly until crisp all over, about 10 minutes. Add shallot or onion and cook until softened, a minute or two. Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat.
  • Meanwhile, bring about an inch of salted water to a boil in a small, deep skillet, then lower heat to barely bubbling. One at a time, break eggs into a shallow bowl and slip them into the bubbling water. Cook eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove each egg with a slotted spoon and drain briefly on paper towel.
  • If necessary, gently reheat dressing, then pour over greens (they should wilt just a bit), toss and season with salt and pepper to taste. Top each portion with an egg and serve immediately. (Each person gets to break the egg.)

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 22 grams, Carbohydrate 6 grams, Fat 34 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 493 milligrams, Sugar 2 grams, TransFat 0 grams

ESCAROLE SALAD WITH ANCHOVY VINAIGRETTE



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.

ESCAROLE SALAD WITH WARM BACON DRESSING



Escarole Salad with Warm Bacon Dressing image

This has got to be one of my favorite salads because it has every flavor profile I'm usually craving all in one bowl. You'll get slight bitterness from the greens, saltiness from the bacon and anchovies, crunch from the crispy crostini, and sweetness from the vinaigrette. It's so good!

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.

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