Escarole Salad With Roasted Meyer Lemon Vinaigrette Recipes

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.

Steps:

• Using a vegetable peeler, peel lemon zest in long strips. With a very sharp knife, slice strips into a fine julienne. Squeeze 1 tablespoon juice.
• In a small bowl, combine lemon juice, garlic, anchovies, and mustard. Slowly whisk in oil in a steady stream until emulsified. Season with salt and pepper.
• Combine zest, escarole, and olives in a large bowl. Season with salt and pepper. Drizzle with 3 tablespoons dressing; toss to combine. Add more dressing as desired; serve. (Extra dressing can be stored in refrigerator up to 2 days.)

Steps:

• Combine olive oil, Meyer lemon juice, balsamic vinegar, Parmesan cheese, garlic, zest, salt, and pepper in a small blender cup. Blend until dressing is smooth, 30 to 45 seconds.

Steps:

• In a large wooden salad bowl, mash the anchovies with a fork until they form a paste. Whisk in mustard and vinegar. Drizzle in the olive oil while whisking to create an emulsion. Adjust the seasonings with and salt and black pepper, to taste. Add the escarole, green onions and olives to the bowl and gently toss to coat the leaves with the dressing. Serve immediately.

Steps:

• Combine the escarole and radicchio in a large salad bowl. Toss in the dates.
• In a jar with a tight-fitting lid, combine the lemon juice, mustard, grated Parmesan cheese, olive oil, and black pepper. Shake well to combine. Pour over the salad and toss.
• Grate more Parmesan on top and serve.