Escarole Salad With Celery And Pine Nuts Recipes

ESCAROLE SALAD

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 WITH PINE NUTS

Steps:

• Heat the oil in a large saute pan over medium heat. Add the shallots and cook, stirring, until shallots are soft, about 2 minutes. Add the garlic and cook for 1 minute more. Add the escarole and cook, stirring, until it has wilted, about 5 minutes. Add the chicken broth, and chili flakes. Bring simmer and cook over a medium heat, stirring occasionally, another 3 minutes. Add the vinegar and cook for 2 minutes more. Season with salt and pepper. Stir in pine nuts just before serving.
• Excellent source of: Vitamin A, Folate, Vitamin K, Manganese
• Good source of: Fiber, Vitamin C, Pantothenic Acid, Copper, Magnesium, Phosphorus, Potassium, Zinc

SHAVED FENNEL, ZUCCHINI, AND CELERY SALAD

Steps:

• Combine celery, fennel, zucchini, oil, vinegar, and beans in a bowl. Season with salt and pepper. Refrigerate 1 hour.
• Stir in almonds and season with more salt and pepper just before serving.

ESCAROLE SALAD

Steps:

• Whisk together the honey, whole grain mustard, lemon juice, and then stream in the olive oil. Season with salt and pepper and toss with the escarole.

ESCAROLE WITH PINE NUTS

Steps:

• Wash escarole well in a sinkful of cold water, agitating it, then lift out and drain in a colander. Cook escarole in a 5- to 6-quart heavy pot of boiling salted water, uncovered, stirring occasionally, until tender, 5 to 10 minutes, then drain well in colander.
• Dry pot, then add oil and heat over moderate heat until hot but not smoking. Add pine nuts to hot oil and cook, stirring, until pale golden, about 1 minute. Add garlic and red-pepper flakes and cook, stirring, until garlic and pine nuts are golden, 1 to 2 minutes.
• Add escarole, stirring to coat with oil, then increase heat to moderately high and cook, stirring occasionally, until most of liquid is evaporated, 3 to 5 minutes. Season escarole with salt and pepper.