ESCAROLE SALAD WITH MAPLE VINAIGRETTE
Pulled out some of my recipes tonight as we are having a dinner party tomorrow night and this is the salad we're having....since its out I thought I'd post....so delicious!!! We are having the salad, Prime Rib Roast,roasted garlic smashed potatoes, yorkshire pudding, steamed green beans and Creme Brulee for dessert with Chocolate...
Provided by Doreen Fish
Categories Lettuce Salads
Number Of Ingredients 10
Steps:
- 1. In a small bowl, whisk together olive oil, maple syrup, vinegar,mustard, garlic, salt and pepper; set aside. I a dry skillet, toast pecans for 2 mins and remove from heat. Roughly chop the escarole leaves and place in a large bowl. Toss with eggs, pears and red peppers. Divide the salad among 4 bowls, top with pecans and drizzle maple dressing over top.
CHICORY SALAD WITH HONEY-MUSTARD VINAIGRETTE
This sweet-sharp vinaigrette pairs well with the bitter chicories, but feel free to use another sturdy green if you like.
Provided by Andy Baraghani
Categories Bon Appétit Salad Thanksgiving Pecan Fall Mustard Escarole Radicchio Quick & Easy Vegetarian Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6-8 minutes. Let cool; crush or coarsely chop.
- Whisk vinegar, mustard, and honey in a large bowl to combine. Add escarole, radicchio, chives, and half of the pecans. Drizzle with oil, season with salt and lots of pepper, and toss to coat. Top salad with remaining pecans.
- Do Ahead
- Pecans can be toasted 1 day ahead. Store airtight at room temperature.
GREEN BEANS WITH PARMESAN-GARLIC BREADCRUMBS
In this easy green bean recipe, browning the butter before tossing it with the breadcrumbs produces a nice nutty flavor. Serve this green bean dish as a healthy alternative to green bean casserole or as an easy side with steak, chicken or fish.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Vegetarian Thanksgiving Side Dish Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and steam until tender-crisp, 5 to 7 minutes. Transfer to a large bowl and season with salt and pepper.
- Meanwhile, heat butter in a large skillet over medium heat. Cook, swirling often, until starting to brown, 3 to 4 minutes. Add garlic and cook, stirring, until the butter is nutty brown, about 30 seconds more. Stir in breadcrumbs and cook, stirring, until crispy, 3 to 4 minutes. Toss the breadcrumbs with the green beans. Top with cheese.
Nutrition Facts : Calories 108 calories, Carbohydrate 9.6 g, Cholesterol 17.4 mg, Fat 6.9 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 4.1 g, Sodium 186.2 mg, Sugar 2.8 g
ESCAROLE AND SEARED RADICCHIO SALAD WITH PECAN VINAIGRETTE
Provided by Bon Appétit Test Kitchen
Time 25m
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Spread out pecans on a rimmed baking sheet and toast, tossing once, until fragrant, 8-10 minutes; let cool. Pulse 1/2 cup pecans in a food processor until coarsely ground; whisk with Citrus Vinaigrette in a small bowl. Season with salt and pepper.
- Heat oil in a large heavy skillet over high heat until it begins to shimmer. Season radicchio with salt and pepper. Add radicchio to skillet. Cook, turning until both cut sides are golden brown and wilted, 2-3 minutes. Transfer to a plate and let cool slightly.
- Place escarole in a large bowl; drizzle with some of the dressing and toss to coat. Season with salt and pepper. Transfer to a serving platter and tuck radicchio wedges into salad. Spoon remaining dressing over. Top salad with cheese and remaining 1/4 cup pecans.
ESCAROLE SALAD WITH ROASTED MEYER LEMON VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
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.
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ESCAROLE AND SEARED RADICCHIO SALAD WITH PECAN …
From bonappetit.com
Servings 8Total Time 25 mins
- Preheat oven to 350°. Spread out pecans on a rimmed baking sheet and toast, tossing once, until fragrant, 8–10 minutes; let cool. Pulse ½ cup pecans in a food processor until coarsely ground; whisk with Citrus Vinaigrette in a small bowl. Season with salt and pepper.
- Heat oil in a large heavy skillet over high heat until it begins to shimmer. Season radicchio with salt and pepper. Add radicchio to skillet. Cook, turning until both cut sides are golden brown and wilted, 2–3 minutes. Transfer to a plate and let cool slightly.
- Place escarole in a large bowl; drizzle with some of the dressing and toss to coat. Season with salt and pepper. Transfer to a serving platter and tuck radicchio wedges into salad. Spoon remaining dressing over. Top salad with cheese and remaining ¼ cup pecans.
CHICORY RECIPES FOR RADICCHIO, ENDIVE, ESCAROLE, AND MORE ...
From bonappetit.com
Author Christina ChaeyPublished 2015-09-26Estimated Reading Time 3 mins
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- Savory Porridge with Pickled Radicchio and Roasted Apples. Yes, savory porridge is a thing. And if you bolster this creamy bowl of grains with lots of surprising toppings, it’ll also be a thing you crave for any meal of the day.
- Escarole and Seared Radicchio Salad with Pecan Vinaigrette. This is our idea of the perfect fall salad. View Recipe.
- Seared Halibut with Fall Mole and Radicchio. What makes the dish is a 26-ingredient mole, a riff on the Oaxacan sauce that the chef calls a "happy accident."
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- Endive Salad with Toasted Walnuts and Breadcrumbs. Chef Ignacio Mattos says to get both the walnuts and the breadcrumbs very toasty and dark brown; he loves the contrast between the rich, crunchy bits and the bright, juicy endive on top.
- Chicory-Apple Salad with Brown Butter Dressing. Even if you’re not a huge fan of bitter greens, don’t substitute regular lettuce here; the slightly sweet dressing will taste cloying without some sharp contrast.
- Radicchio Salad with Sourdough Dressing. There's bread in my vinaigrette! And we like that way. Sourdough enriches salad dressing for a creamy, tangy finish.
- Radicchio and Apple Salad with Parmesan Crisps. For a dinner party twist, serve this salad at the end of the meal; with this one, you get a bit of a cheese course at the same time.
- Radicchio, Fennel, and Olive Panzanella. Make sure to have fresh bread on hand to soak up any extra dressing in the bowl. View Recipe.
ESCAROLE SALAD WITH APPLES, BLUE CHEESE AND PECANS RECIPE ...
From foodandwine.com
Servings 10-12Total Time 45 mins
- Preheat the oven to 375° and spread the pecans in a pie plate. Bake for 10 to 12 minutes, until the pecans are lightly browned. Let cool.
- Meanwhile, in a large bowl, whisk the vinegar with the shallot, mustard and sugar; let stand for 10 minutes. Whisk in the canola and olive oils and season the vinaigrette with salt and pepper.
- Add the escarole, celery, apples and toasted pecans to the vinaigrette and toss to coat thoroughly. Season the salad with salt and pepper and transfer to a platter. Scatter the crumbled blue cheese on top and serve.
ESCAROLE, RADICCHIO, AND FUYU PERSIMMON SALAD | BETTER ...
From bhg.com
Servings 7Calories 332 per servingTotal Time 20 mins
- In a screw-top jar combine cider, vinegar, shallot, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Let stand 5 minutes. Add oils and mustard. Cover; shake to combine. Season to taste.
- In a large bowl combine radicchio, escarole, persimmons, and walnuts. Drizzle with vinaigrette; toss to coat. Top with cheese. Serves 4.
ESCAROLE SALAD WITH PECANS, ASIAN PEAR, AND RICOTTA SALATA ...
From goop.com
Servings 4-6Category Dinner Recipes
- Finely chop garlic clove. Using the side of a chef's knife, mash garlic with 1/4 tsp. kosher salt to form a paste. Whisk garlic paste, vinegar, orange juice and zest, mustard, and 1/4 tsp. pepper together in a medium bowl. Whisk in 1/2 cup extra-virgin olive oil in a slow and steady stream.
- Place escarole, pears, ricotta salata, basil, and about 1/3 of the pecans in a large bowl and drizzle with vinaigrette. Gently toss until salad is evenly dressed; season with sea salt and pepper.
FRISEE, RADICCHIO AND ESCAROLE SALAD RECIPE — THE MOM 100
From themom100.com
5/5 (2)Category SaladCuisine American, Italian, MediterraneanTotal Time 25 mins
- In a large bowl combine the olive oil, lemon juice, orange juice, honey, mustard and salt and pepper.
- Quarter the radicchio, cut out the core, and slice it very thinly. Slice the escarole crosswise into very thin ribbons. Slice or tear the frisée into small pieces. Place them in the bowl with the dressing and add the red onion. Toss to combine. Add the feta if desired, and toss again.
ARUGULA, RADICCHIO AND ESCAROLE SALAD - WILLIAMS SONOMA
From williams-sonoma.com
5/5 (1)Total Time 10 minsServings 6
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