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Escarole Salad with Champagne Vinaigrette
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Servings:
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about
scaling
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Cook Time: |
5- 7 minutes |
Prep Time: |
20 minutes |
Cook Method: |
baked |
Cook Temp: |
325 degrees F |
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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. 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/Aug 2008
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1 cup |
Pecan halves |
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1 1/4 Tbs |
Champagne vinegar, 100 grain |
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1/4 cup |
Olive oil |
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1 Tbs |
Dijon mustard |
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2 Tbs |
Shallots, fresh, minced |
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1/2 tsp |
Salt |
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1/4 tsp |
Black pepper, freshly ground |
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1 ea |
Fresh head of escarole |
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