Escarole is a leafy green that often gets overlooked, but its slightly bitter taste pairs beautifully with bold flavors, making it a fantastic base for salads. This Escarole Salad recipe is simple yet delicious, highlighting the unique taste of escarole with a zesty lemon vinaigrette, crunchy croutons, and a sprinkle of Parmesan cheese. It’s a versatile dish that can be served as a light lunch, a side for dinner, or even as part of a larger spread at a gathering.
Escarole Salad Recipe
1
servings15
minutes234
kcalKeep the screen of your device on
Ingredients
- For the Salad:
1 1 large head of escarole, washed and roughly chopped
30 g 1/4 cup shaved Parmesan cheese
50 g 1/2 cup homemade or store-bought croutons
30 g 1/4 cup toasted pine nuts
- For the Lemon Vinaigrette:
60 ml 1/4 cup extra-virgin olive oil
30 ml 2 tbsp fresh lemon juice
5 ml 1 tsp Dijon mustard
1 1 Garlic clove
Salt and pepper to taste
Equipment
Salad spinner- Large salad bowl
- Small mixing bowl
- Fork
- Knife
- cutting board
Directions
- After washing the escarole, dry it thoroughly using a salad spinner or a clean kitchen towel. This ensures that the dressing adheres well to the leaves. Roughly chop the escarole into bite-sized pieces and place them in a large salad bowl.
- In a small mixing bowl, combine the lemon juice, Dijon mustard, and minced garlic. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified. Season with salt and pepper to taste.
- Pour the lemon vinaigrette over the chopped escarole and toss to coat the leaves evenly. Add the croutons, shaved Parmesan cheese, and toasted pine nuts (if using). Toss the salad gently to combine all the ingredients.
- Transfer the salad to individual plates or serve it directly from the bowl. For an extra touch, garnish with additional Parmesan cheese or a few extra pine nuts.
Notes
- To make this salad a complete meal, add grilled chicken, shrimp, or a poached egg on top.
- For a more flavorful salad, try making your own croutons by toasting cubed bread in olive oil, garlic, and herbs.
What is escarole, and what does it taste like?
Escarole is a type of chicory, known for its slightly bitter, leafy green flavor. It’s milder than other chicories like radicchio or endive, making it an excellent choice for salads. Its crisp texture pairs well with milder ingredients and tangy dressings.
Can I prepare this salad in advance?
It’s best to prepare and toss the salad just before serving to keep the escarole from wilting. However, you can make the dressing ahead of time and store it in the fridge. When ready to serve, simply toss the escarole with the pre-made dressing, croutons, and toppings.
How do I store leftover escarole salad?
If you have leftover salad, it’s best to store it in an airtight container in the refrigerator. However, be aware that the escarole may become soggy, and the croutons will lose their crunch. For the best texture, store the components separately and combine them just before eating.
Can I substitute escarole with another green?
Yes, if you can’t find escarole, you can substitute it with other leafy greens like romaine lettuce, kale, or spinach. However, keep in mind that the flavor will be different; for example, romaine is milder, and kale is more robust.
What protein can I add to this salad?
This salad pairs well with grilled chicken, shrimp, or even a poached egg. You can also add plant-based proteins like chickpeas or tofu to make it a more filling meal.
How do I make homemade croutons?
To make homemade croutons, cut day-old bread into cubes, toss them with olive oil, minced garlic, salt, and pepper, and bake at 350°F (175°C) for about 10-15 minutes, or until golden and crispy. Homemade croutons add extra flavor and crunch to the salad.
Is escarole healthy?
Yes, escarole is packed with vitamins and minerals, including vitamins A, C, and K, as well as fiber. It’s also low in calories, making it a nutritious addition to your diet. Its slightly bitter taste is also believed to aid digestion.
Can I add fruit to this salad?
Absolutely! Adding fruits like apple slices, pear, or even pomegranate seeds can add a sweet contrast to the bitter escarole. These flavors complement the lemon vinaigrette nicely.
