All posts tagged: escarole

Escarole Salad with Chicken, Radish, Feta, and Pumpkin Seeds

My perfect equation for an entree salad is: base lettuce + veggies/fruits + protein + crunch + dressing = salad awesomeness At this time of year with the holidays quickly approaching, I try to be as healthy as I can be on weekdays, especially at lunchtime.  Following the 80/20 rule (80% eating healthy, 20% eating what you want) is always a good approach for maintaining weight and good health.  Healthy entree salads fit into the workday beautiful–either packing it up at home and bringing to work in a Tupperware (dressing on the side), hitting a local salad bar, or ordering in a restaurant.  There are so so many variations you can try, and feel good about your choices.  Look for an upcoming post soon on some of my other fave salad options. This particular combination has become my go to for lunch these days.  And I actually use (gulp) a bottled dressing I found at a local grocery store called “Pine Club” House Dressing.  It’s sold in grocery stores in the Ohio area, but you …

Escarole Salad, Walnuts, Red Onion, Pecorino

Escarole is most commonly eaten cooked.  After first having it raw and cold in a salad at Otto a few years ago, I knew I had discovered another wonderfully crunchy, hearty, and crisp salad green–similar to romaine, but with more umph and bitterness.  At Otto, Mario Batali’s kitchen prepared it simply with a lemon & olive oil dressing, Marcona almond halves, curls of parmesan, and peeled Jerusalem artichokes, raw, and sliced thin.  Since Otto, I also discoverd an escarole salad at Centro Vinoteca (which is now off the menu) that Anne Burrell prepared with pickled red onions.  She generously shared that recipe on the Food Network, and I chronicled that recipe here. I purchased a gorgeous head of escarole at the farmers market over the weekend and wanted to try a different salad recipe.  I recently picked up a copy of the Frankies Spuntino Kitchen Companion & Cooking Manual, after falling in love with their Caesar Salad recipe, which I also chronicled here.  When browsing through the salad section of the book, I found this …

Escarole Salad (with pickled red onions)

As promised, here is the salad that showcases the yummy pickled red onions.  While I love escarole, it’s a major pain to find it (at least, high-quality bunches) and even more painful to clean, as it’s loaded with dirt on virtually every leaf.  If you live near a Wegman’s by chance, the best grocery store in PA, they sell bags of escarole already cleaned and chopped.  Since the grocery stores in West Chester don’t sell it that way, I went with something much easier to find and clean–red leaf lettuce.   I teared those beautifully colored leaves apart, and got them nice and clean. Next I measured out the hazelnuts (toasted first, of course, to bring out the flavor), grated pecorino, and parsley and gave it a whirl. Once everything is whirled together (just a couple taps on the lever), you get this awesome crumble.  Finally, you throw in the red leaf lettuce, a handful of those awesome pickled red onions, a tablespoon or two of the pickled red onion liquids and some olive oil …