Escarole And Seared Radicchio Salad With Pecan Vinaigrette Recipes

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ESCAROLE SALAD WITH MAPLE VINAIGRETTE



Escarole Salad with Maple Vinaigrette image

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

1/4 c olive oil, extra virgin
2 Tbsp maple syrup
2 Tbsp red wine vinegar
1 Tbsp grainy mustard
salt and pepper
1/2 c pecan pieces
1 bunch escarole, fresh
4 hard boiled eggs, sliced
2 bosc pears, cored and sliced thin
2 red bell peppers sliced thin

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



Chicory Salad with Honey-Mustard Vinaigrette image

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

1 cup pecans
1/4 cup sherry vinegar or red wine vinegar
1/4 cup whole grain mustard
2 tablespoons honey
1 head of escarole, leaves separated and torn
1 head of radicchio, leaves separated and torn
1/4 cup thinly sliced chives
Extra-virgin olive oil (for drizzling)
Kosher salt, freshly ground pepper

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



Green Beans with Parmesan-Garlic Breadcrumbs image

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

1 pound green beans, trimmed
¼ teaspoon salt
¼ teaspoon ground pepper
3 tablespoons butter
2 cloves garlic, minced
½ cup fresh whole-wheat breadcrumbs
3 tablespoons grated Parmesan cheese

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



Escarole and Seared Radicchio Salad with Pecan Vinaigrette image

Provided by Bon Appétit Test Kitchen

Time 25m

Yield Makes 8 servings

Number Of Ingredients 7

3/4 cup pecans
1/2 cup Citrus Vinaigrette
Kosher salt, freshly ground pepper
1 tablespoon vegetable oil
2 heads Treviso or other radicchio, each cut into 8 wedges with some core attached
1 head escarole, torn into large pieces (about 10 cups)
2 ounces ricotta salata (salted dry ricotta) or feta, crumbled (about 1/2 cup)

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



Escarole Salad with Roasted Meyer Lemon Vinaigrette image

Provided by Valerie Bertinelli

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 teaspoons plus 2 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon honey
2 Meyer lemons, halved crosswise
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
8 ounces cherry tomatoes
1 head escarole, cut into 1-inch pieces
1 head Treviso radicchio, halved lengthwise and thinly sliced
1/2 cup roughly chopped Marcona almonds
1/4 cup torn fresh basil leaves
1/4 cup torn fresh mint leaves
Kosher salt and freshly ground black pepper
Parmesan, for garnish

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 …
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2013-01-22 Step 3. 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 …
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  • 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.
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  • 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.


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