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Escarole Salad with Champagne Vinaigrette

  • Servings:

    Serves 4 as an appetizer

  • Prep Time:

    20 minutes

  • Cook Time:

    7 minutes

Ingredients

The slightly bitter notes of escarole are nicely balanced with the hint of fruit in the Champagne vinegar and the sweetness of toasted pecans. Use a mild olive oil so the flavor of the vinegar comes through.
1 cup Pecan halves
1 1/4 Tbsp. Champagne vinegar or white wine vinegar
1/4 cup Olive oil
1 tablespoon Dijon mustard
2 tablespoon Shallots, fresh, minced
1/2 teaspoon Salt
1/4 teaspoon Black pepper, freshly ground
1 head escarole, cleaned, dried, and torn into small pieces (about 10 cups)
Escarole Salad with Champagne Vinaigrette

Directions

1. Preheat oven to 325 degrees F. Line a baking sheet with foil. Spread pecans evenly over baking sheet in a single layer. Toast at 325 degrees F until pecans become fragrant, about 5 to 7 minutes. Be careful not to let them burn. Remove from baking sheet and coarsely chop half the nuts. Set aside.
2. In a small container or jar with a tightly fitting lid, combine vinegar, oil, mustard, shallots, salt, and pepper. Secure lid and shake until emulsified and well blended.
3. Add escarole to a large salad bowl. Drizzle dressing over greens and toss to distribute dressing evenly. To serve, divide salad onto four plates. Sprinkle each salad with a mix of pecan halves and chopped pecans and serve immediately.
Source: Hannaford fresh Magazine, July - August 2008

Nutrition

Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 330 kcal (17%)
Calories from Fat 306 kcal (0%)
Total Fat 34 g (52%)
Saturated Fat 4 g (18%)
Cholesterol 0 mg (0%)
Sodium 370 mg (15%)
Total Carbohydrates 9 g (3%)
Dietary Fiber 5 g (20%)
Protein 4 g (7%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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