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Misc. salads

Escarole Salad with Champagne Vinaigrette
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)
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Escarole Salad with Champagne Vinaigrette

Escarole Salad with Champagne Vinaigrette

Escarole Salad with Champagne Vinaigrette
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:7 minutes
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