Escarole Endive Walnut Salad Recipes

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ESCAROLE, PEAR, PARMESAN, AND BASIL LEAF SALAD



Escarole, Pear, Parmesan, and Basil Leaf Salad image

Fresh basil and pears team up to offer a winning combination of delicate fruit and herbal notes to this bright, crisp salad.

Provided by Mindy Fox

Categories     Salad     Side     Low Carb     Low Fat     Vegetarian     Kid-Friendly     Quick & Easy     Low Cal     Basil     Healthy     Escarole     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 8-10 servings

Number Of Ingredients 13

1 tablespoon olive oil
1 cup hazelnuts, coarsely chopped
Kosher salt
1 small garlic clove
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
Freshly ground black pepper
1/2 cup extra-virgin olive oil
2 heads of escarole (about 2 1/2 pounds), tough outer greens removed, leaves torn into bite-sized pieces
2 Comice or Anjou pears, preferably red, cored, thinly sliced lengthwise
1/2 pound Parmesan, shaved
2 cups (packed) basil leaves, torn into bite-sized pieces
Flaky sea salt

Steps:

  • Heat 1 Tbsp. olive oil in a small skillet over medium. Add hazelnuts and toast, stirring occasionally, until golden, 2-3 minutes. Season with 1/8 tsp. kosher salt. Remove from heat; set aside.
  • 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, mustard, and 1/4 tsp. pepper in a medium bowl. Whisk in 1/2 cup extra-virgin olive oil in a slow and steady stream.
  • Place escarole, pears, Parmesan, basil, and about 1/3 of the reserved hazelnuts in a large bowl and drizzle with vinaigrette. Gently toss until salad is evenly dressed; season with sea salt and pepper. Top with remaining hazelnuts.
  • Do Ahead
  • The dressing can be made up to 1 day ahead. Whisk well before using.

CURLY ENDIVE & WALNUT SALAD



Curly Endive & Walnut Salad image

Make and share this Curly Endive & Walnut Salad recipe from Food.com.

Provided by simplesundays

Categories     Greens

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1/4 large curly endive lettuce or 1/4 large escarole, torn into bite size pieces
1 large tomatoes, cut into wedges
1/2 cup walnut pieces
1 green onion, minced
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
salt & pepper

Steps:

  • Combine endive, tomato and walnuts in large salad bowl.
  • Mix green onion, vinegar and mustard in small bowl.
  • Slowly, whisk in oil.
  • Season with salt and pepper, pour over dressing over salad and toss.

ESCAROLE-APPLE SALAD WITH WALNUT DRESSING



Escarole-Apple Salad with Walnut Dressing image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 0

Steps:

  • Puree 1/4 cup apple cider vinegar, 3 tablespoons chopped walnuts, 2 teaspoons dijon mustard, 1 teaspoon honey and 1/2 teaspoon kosher salt in a blender until smooth. Slowly add 1/3 cup olive oil with the motor running; blend until creamy. Combine 1 torn head escarole, 1 thinly sliced fennel bulb, 2 thinly sliced apples and/or pears, 1 cup fresh parsley, ½ cup chopped walnuts and 1/4 cup minced chives in a large bowl. Add the dressing, season with salt and pepper and toss.

ESCAROLE SALAD



Escarole Salad image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 0

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.

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