Escarole Salad With Warm White Bean Vinaigrette Recipes

Steps:

• Preheat the broiler.
• Quarter the escarole lengthwise through the stem end. Wash the escarole wedges under cold water, being sure to wash away any dirt or grit between the leaves. Drain well.
• Meanwhile, whisk together the vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Slowly drizzle in 1/4 cup of the oil, whisking constantly, until blended. Stir in the raisins.
• Arrange the escarole wedges, cut-side up, on a baking sheet. Drizzle the wedges with the remaining 1 tablespoon oil and sprinkle with salt and pepper. Broil until the escarole is browned and charred in places on top but still raw underneath, 1 to 2 minutes.
• Spoon the raisin vinaigrette over the warm escarole wedges; sprinkle with the almonds.
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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.

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:

• Heat oven to 450°F
• Toss the tomatoes and oil on a large sheet pan and season with salt and pepper, if desired. Roast for 15 minutes. Sprinkle with tarragon and cool. When just cool to the touch, lift carefully with a spatula to make sure the tomatoes are not sticking to the pan.
• To make the dressing, purée all of the dressing ingredients in a blender or food processor until smooth. Transfer to a skillet.
• Toss the lettuces and scallions in a large mixing bowl.
• Heat the dressing until simmering, stirring often; add more water if needed to keep it the texture of unbeaten cream. Toss the dressing with the lettuces. Mound on a large platter or on individual plates. Scatter the olives on top and arrange the roasted tomatoes decoratively on and around the salad.

Steps:

• Preheat the oven to 450 degrees F.
• Arrange the bread slices on a large rimmed baking sheet lined with parchment paper. Brush evenly with the olive oil. Bake until toasted, turning halfway through, about 3 minutes. Remove from the oven and let cool.
• Combine the escarole and radicchio in a serving bowl. Set aside.
• Cook the bacon in a large skillet over medium-high heat until crisp, 5 to 7 minutes. Drain the bacon on paper towels, reserving the drippings in the skillet. Crumble the bacon.
• Add the anchovy and shallot to the drippings in the skillet and cook until softened and fragrant, 30 seconds to 1 minute. Remove the pan from the heat. Whisk in the mustard, vinegar, honey, and extra-virgin olive oil until combined. Stir in the bacon and season to taste with salt and pepper. Pour the warm dressing over the lettuce in the bowl, add the crostini, and toss to coat.

Steps:

• Heat oil and butter in a large skillet over medium heat. Add anchovies and cook, mashing with the back of a spoon, until anchovies dissolve and a paste forms, about 3 minutes. Add garlic and capers; cook, stirring constantly, until garlic is fragrant but not brown, about 1 minute.
• Increase heat to medium-high. Add radishes and cook, tossing often, until crisp-tender, about 3 minutes. Add shrimp; cook, tossing occasionally, until just cooked through, about 4 minutes.
• Add half of escarole and toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until wilted, about 1 minute more. Remove from heat.
• Add Parmesan and lemon juice. Season with salt and pepper; toss to combine.

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.

Steps:

• To make the dressing, puree the dressing ingredients in a blender or food processor until smooth. Transfer to a skillet.To make the salad, toss the lettuces, sun-dried tomatoes, scallions, and olives in a large mixing bowl. Heat the dressing until simmering, stirring often add more water if needed to keep it the texture of unbeaten cream. Toss the dressing with the salad ingredients, and mound on a large platter or individual plates.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Steps:

• Preparation time: Approximately 15 minutes Cook time: Approximately 20 minutes Preparation: Heat oven to 450°F. Toss the tomatoes and oil on a large sheet pan and season with salt and pepper, if desired. Roast for 15 minutes. Sprinkle with tarragon and cool. When just cool to the touch, lift carefully with a spatula to make sure the tomatoes are not sticking to the pan. To make the dressing, purée all of the dressing ingredients in a blender or food processor until smooth. Transfer to a skillet. Toss the lettuces and scallions in a large mixing bowl. Heat the dressing until simmering, stirring often; add more water if needed to keep it the texture of unbeaten cream. Toss the dressing with the lettuces. Mound on a large platter or on individual plates. Scatter the olives on top and arrange the roasted tomatoes decoratively on and around the salad.