Sarah filled us in on the details about escarole earlier this week. I love escarole because it’s crunchy and refreshing like lettuce when served raw, but it has a little bit of bitterness to keep things interesting – though not as much as some greens. It’s equally at home braised or sautéed with beans, bacon or sausage for a hearty winter meal.
Here’s a recipe for a wonderful salad that you will be happy to eat all winter long and even into spring.
Escarole Salad with Oranges and Spiced Pecans
1 pound tender, organic escarole leaves (1 large head)
3 organic navel oranges, peel and pith cut off, sectioned
1 tablespoon finely chopped shallot
2 tablespoons lemon juice
1 tablespoon local honey
2 tablespoons white wine or champagne vinegar
7 tablespoons mild flavored vegetable oil
Salt & pepper to taste
1 cup spiced pecans
Wash and dry the greens and place them in a large bowl with the orange sections. Set aside.
Combine the shallots, lemon juice, honey, and vinegar in a small bowl. Pour the oil in slowly while whisking until the dressing is well blended. Season with salt and pepper.
Toss the greens and oranges with the pecans (you may want to reserve some to garnish the plated salads) and the dressing. Taste and adjust salt and pepper. Serve immediately.
Recipe Copyright 2009 Vanessa Barrington