Escarole Hearts With Lemon Pumpkin Seed Vinaigrette Recipes

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ESCAROLE WITH PERSIMMONS, POMEGRANATE SEEDS, AND LEMON-SHALLOT VINAIGRETTE



Escarole with Persimmons, Pomegranate Seeds, and Lemon-Shallot Vinaigrette image

For this salad, look for Fuyu persimmons, which also may be labeled "ready to eat." They can be eaten while they are still firm, unlike the larger Hachiya persimmons, which can only be eaten when very soft.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

3/4 cup freshly squeezed lemon juice (3 to 4 lemons)
1/4 cup minced shallots
2 tablespoons grainy mustard
2 tablespoons chopped fresh marjoram
1 cup extra-virgin olive oil
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 heads escarole, washed and torn into bite-size pieces
5 Fuyu persimmons, very thinly sliced
Seeds of 1 pomegranate (optional)

Steps:

  • Combine the lemon juice, shallots, mustard, and marjoram in a medium bowl, and whisk to combine. Slowly add olive oil, whisking constantly, until incorporated. Season with salt and pepper.
  • Toss escarole with just enough vinaigrette to coat. Arrange persimmon slices over greens, and sprinkle with pomegranate seeds, if using. Serve remainingvinaigrette on the side.

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.

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.

ESCAROLE SALAD WITH ANCHOVY VINAIGRETTE



Escarole Salad with Anchovy Vinaigrette image

Provided by Marc Murphy

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

2 cups cubed country bread (about 1-inch dice)
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large or 2 small heads escarole
5 tablespoons extra-virgin olive oil
1 large shallot, finely chopped
2 olive oil-packed anchovy fillets, chopped
Pinch red pepper flakes
3 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper

Steps:

  • For the croutons: Preheat the oven to 350 degrees F; position an oven rack in the middle of the oven.
  • In a large bowl, toss the bread cubes with the olive oil, salt and pepper. Spread the bread cubes on a rimmed baking sheet and bake until golden brown, 8 to 10 minutes. Let cool. (The croutons will keep in an airtight container for up to 3 days.)
  • For the escarole: Preheat a grill on medium heat.
  • Cut the escarole head in half, then wash and dry. Grill the escarole cut-side down to give it a little char, about 3 minutes. (Do not flip and cook the other side. We are looking for just some of the escarole to be charred.) Set aside and let cool.
  • For the warm anchovy vinaigrette: In a small saucepot, heat 1 tablespoon olive oil over low heat until shimmering. Add the shallots and anchovies and cook, stirring, until the shallots have softened and the anchovies fall apart and dissolve in the oil, 2 to 3 minutes. Stir in the red pepper flakes. Add the vinegar and cook, stirring, until it has reduced slightly, about 1 minute. Whisk in the remaining 4 tablespoons oil.
  • Cut the escarole into 1-inch pieces and put in a large bowl. Add the vinaigrette and croutons and toss to combine. Season with salt and pepper.

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