Best Escarole Pear Parmesan And Basil Leaf Salad Recipes
ESCAROLE SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
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 SALAD
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-PEAR SALAD
A homemade dressing and still only six ingredients? Believe it!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- In small jar with tight-fitting lid, shake dressing ingredients. Set aside.
- Arrange escarole on 6 individual salad plates. Thinly slice pears; arrange slices over lettuce. Sprinkle hazelnuts over salads; drizzle with dressing. Serve immediately.
Nutrition Facts : Calories 90, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg, Sugar 10 g, TransFat 0 g
ESCAROLE SALAD WITH PEAR SLICES
A member of the endive family, escarole has larger leaves and a milder flavor than curly or Belgian endive.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together mustard and red-wine vinegar. Slowly whisk in the olive oil; season with salt and pepper. Set vinaigrette aside.
- Heat the broiler. Toast the bread slices until golden brown on both sides, 2 to 3 minutes per side. Set toast aside.
- Separate the escarole leaves, and rinse well under cold running water; pat dry. Roughly chop leaves, and transfer to a large bowl.
- Cut the pear in half lengthwise; using a melon baller, remove core, seeds, and stem. Thinly slice pear halves lengthwise; add to bowl.
- Add celery pieces, and drizzle the vinaigrette over the salad. Toss gently to combine. Divide among four salad plates; serve with toast.
ESCAROLE SALAD WITH PARMESAN DRESSING
If the head of escarole is large, use half for the salad and store half in a resealable bag in the refrigerator for another recipe.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
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.
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