Escarole Salad With Celery And Pine Nuts Recipes

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ESCAROLE SALAD

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 0



Escarole Salad image

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

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6



Escarole Salad image

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.

1 tablespoon honey
1 tablespoon whole-grain mustard
1 lemon, juiced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 large head escarole, washed and hand torn

ESCAROLE AND WALNUT SALAD

Earthy walnuts and a sweet-and-sour sherry vinaigrette are the perfect complement to this slightly bitter winter green.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 5m

Number Of Ingredients 7



Escarole and Walnut Salad image

Steps:

  • Stir together vinegar, mustard, and shallots in a small bowl.Gradually whisk in oil. Toss escarole with vinaigrette,and sprinkle with walnuts. Season with salt and pepper.

2 tablespoons sherry vinegar
2 teaspoons Dijon mustard
2 shallots, finely chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil
5 cups sliced escarole
1/3 cup toasted walnuts, coarsely chopped
Coarse salt and freshly ground pepper

ESCAROLE SALAD WITH CELERY AND PINE NUTS

The leftover vinaigrette is delicious on greens or roasted vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 8



Escarole Salad with Celery and Pine Nuts image

Steps:

  • Whisk together vinegar, mustard, and shallot in a small bowl. Gradually add oil in a steady stream and whisk until combined thoroughly. Season with salt and pepper.
  • Combine celery stalks and leaves, escarole, and pine nuts in a large bowl. Season with salt and pepper. Drizzle with 3 tablespoons vinaigrette; toss to combine. Vinaigrette can be made 2 days ahead and stored in refrigerator.

3 tablespoons red-wine vinegar
1 tablespoon whole-grain mustard
1 small shallot, finely chopped (about 2 tablespoons)
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 stalks celery, thinly sliced, plus 1/4 cup packed leaves
1 medium head escarole (about 10 ounces), trimmed and torn into large pieces (about 10 cups)
1/4 cup pine nuts, toasted

ESCAROLE WITH PINE NUTS

Provided by Ellie Krieger

Categories     side-dish

Time 29m

Yield 4 servings, serving size 3/4 cup

Number Of Ingredients 9



Escarole with Pine Nuts image

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

Nutrition Facts : Calories 130, Fat 10 grams, SaturatedFat 1 grams, Sodium 40 milligrams, Carbohydrate 9 grams, Fiber 4 grams, Protein 4 grams

1 tablespoon olive oil
1/4 cup thinly sliced shallots
3 cloves garlic, minced
1 head of escarole (about 1 pound), washed, dried and coarsely chopped
1/2 cup low-sodium chicken broth
1/4 teaspoon chili flakes
2 tablespoons balsamic vinegar
Salt and freshly ground pepper
1/4 cup pine nuts, toasted in a dry skillet for 2 minutes until fragrant and golden brown

WILTED ESCAROLE WITH PINE NUTS AND RAISINS

Provided by Anne Burrell

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8



Wilted Escarole with Pine Nuts and Raisins image

Steps:

  • Coat a large saute pan with olive oil and toss in the garlic and crushed red pepper. Bring the pan to a medium-high heat. When the garlic is golden and very aromatic, remove it from the pan and ditch it.
  • Add the pine nuts, raisins, vinegar and 2 tablespoons water to the pan. Bring the liquid to a boil, lower the heat and toss in the escarole. Toss the escarole to coat with the oil and vinegar mixture and season with salt. Remove the pan from the heat and cover for 1 minute.
  • Remove the lid from the pan, toss again and taste. Adjust the seasonings, if needed.

Extra-virgin olive oil
4 cloves garlic, smashed
Pinch crushed red pepper
1/4 cup pine nuts
1/4 cup golden raisins
3 tablespoons red wine vinegar
1 large bunch escarole, cut into 2-inch lengths
Kosher salt

ESCAROLE WITH OLIVES, RAISINS, AND PINE NUTS

Categories     Olive     Side     Sauté     Vegetarian     Quick & Easy     Raisin     Pine Nut     Vegan     Escarole     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 6



Escarole with Olives, Raisins, and Pine Nuts image

Steps:

  • In a large skillet sauté the garlic in the oil over moderately high heat, stirring, until it is golden and discard it. To the skillet add the escarole, the olives, the raisins, and salt and pepper to taste and sauté the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the pine nuts, and boil the mixture for 1 minute, or until the liquid is evaporated.

1 garlic clove, sliced
2 tablespoons olive oil
1 pound escarole, trimmed, cut into bite-size pieces, rinsed well, and spun dry
1 tablespoon dried Kalamata or other brine-cured black olives
2 teaspoons golden raisins
2 teaspoons pine nuts, toasted lightly

BRAISED ESCAROLE WITH CURRANTS AND PINE NUTS

Categories     Leafy Green     Nut     Side     Braise     Sauté     Low Carb     Pine Nut     Winter     Escarole     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6



Braised Escarole with Currants and Pine Nuts image

Steps:

  • Combine currants and water in small bowl. Let stand 30 minutes. Drain. Transfer currants to medium bowl.
  • Cook escarole in batches in large pot of boiling water just until wilted, about 2 minutes. Drain; cool under cold running water. Drain again; squeeze to remove excess water. Combine with currants.
  • Heat oil in large skillet over medium-high heat. Add garlic; sauté just until beginning to color, about 2 minutes. Add escarole mixture and pine nuts. Sprinkle with salt and pepper. Sauté until escarole is heated through, about 5 minutes. Season with salt and pepper.

3 tablespoons dried currants
2 tablespoons water
2 pounds escarole, halved lengthwise, cored, cut crosswise into 2-inch-wide strips
3 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
3 tablespoons pine nuts, toasted

ESCAROLE WITH PINE NUTS

Think beyond the salad bowl: Cooking escarole tempers its slight bitterness; pine nuts are a mellow complement.

Time 30m

Yield Makes 4 to 6 servings

Number Of Ingredients 5



Escarole with Pine Nuts image

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.

2 pounds escarole (about 2 heads), tough outer ribs discarded and remainder cut into 2-inch pieces
3 tablespoons extra-virgin olive oil
3 tablespoons pine nuts
3 large garlic cloves, finely chopped
3/4 teaspoon dried hot red-pepper flakes

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