Escarole Fennel And Red Onion Recipes
GARBANZO BEANS WITH ESCAROLE AND FENNEL
This is from 365 Meatless Main dishes. To make this into a main dish, toss with 12 oz pasta. Posting for ZWT3.
Provided by dicentra
Categories One Dish Meal
Time 28m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat olive oil over medium heat. Add red onion, fennel, garlic and hot pepper.
- Cook and stir until vegetables are soft, 3-4 minutes.
- Add escarole, cover, and cook over medium-low heat until escarole is wilted, 5-6 minutes.
- Add garbanzo beans and salt; stir to combine. Cook, covered, until garbanzos are heated through, about 2 minutes.
- Serve with lemon wedges.
FENNEL, FRISéE, AND ESCAROLE SALAD
This refreshing salad serves as a palate cleanser before dessert. Oltranti updates a traditional Italian-style salad dressing with the modern flavors of California cuisine: Floral Meyer lemon amplifies the acidity of red-wine vinegar in a bright shallot vinaigrette.
Provided by Toni Oltranti
Categories Salad Side Vegetarian Quick & Easy Dinner Parmesan Fennel Family Reunion Healthy Raw Escarole Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Stir together shallot, lemon juice, vinegar, sea salt, and 1/2 teaspoon pepper in a small bowl. Let stand 5 minutes.
- Meanwhile, toss together greens and fennel in a salad bowl.
- Whisk oil into shallot mixture, then toss with salad. Top with shaved parmesan.
SPICY ESCAROLE
Martha adapted this dish from chef Mike Price of Market Table restaurant in New York.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Number Of Ingredients 9
Steps:
- Place a large skillet over medium heat. Add oil, butter, and garlic; cook until garlic is golden brown. Add fennel and onion and cook, stirring, until almost tender and caramelized, 10 to 15 minutes. Add escarole, oregano, and red-pepper flakes; season with salt. Cook until escarole is wilted, 3 to 4 minutes. Serve immediately.
ESCAROLE-APPLE SALAD WITH WALNUT DRESSING
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.
WILTED ESCAROLE AND RED ONION
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 1 thinly sliced red onion in 1/4 cup olive oil in a large skillet over medium-high heat, 5 minutes. Stir in 2 tablespoons red wine vinegar. Add 1 roughly chopped head escarole and 3/4 teaspoon kosher salt. Cover and cook until wilted, 5 minutes. Uncover and cook until any excess liquid evaporates.
Nutrition Facts : Calories 152 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 390 milligrams, Carbohydrate 7 grams, Fiber 4 grams, Protein 2 grams, Sugar 1.5 grams
SPICY ESCAROLE
This spicy escarole recipe is courtesy of chef Mike Price and is used to make his Grilled Snapper.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 9
Steps:
- Place a large skillet over medium heat. Add oil, butter, and garlic; cook until garlic is golden brown. Add fennel and onion and cook, stirring, until almost tender and lightly browned, 5 to 6 minutes. Add escarole, oregano, and crushed red pepper; season with salt. Cook until escarole is wilted, 3 to 4 minutes. Serve immediately.
ESCAROLE SALAD
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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