ESCAROLE WITH BACON, DATES, AND WARM WALNUT VINAIGRETTE

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Escarole with Bacon, Dates, and Warm Walnut Vinaigrette image

Provided by Myra Goodman

Categories     Salad     Leafy Green     Nut     Vegetable     Appetizer     Sauté     High Fiber     Dinner     Salad Dressing     Vinegar     Meat     Bacon     Tree Nut     Walnut     Escarole     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 8

1 7- to 8-ounce head of escarole, coarsely torn
6 Medjool dates, halved, pitted, diced
1/2 cup walnut pieces, toasted
5 bacon slices, cut crosswise into strips
1/3 cup walnut oil or extra-virgin olive oil
1 large shallot, chopped
2 tablespoons red wine vinegar
Fine sea salt

Steps:

  • Combine escarole, dates, and walnuts in large bowl. Cook bacon in medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bacon to bowl with salad.
  • Discard drippings from skillet; add walnut oil. Place over low heat. Add shallot; sauté until soft, about 3 minutes. Remove skillet from heat; add vinegar and whisk to blend. Season vinaigrette with sea salt and black pepper. Gradually add warm dressing to salad, tossing to coat. Divide among plates.

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