Best 6 Escarole And Olive Salad With Raspberry Dressing Recipes

Are you looking for a refreshing and flavorful salad to add to your next meal? Escarole and olive salad with raspberry dressing is a delicious and easy-to-make dish that is perfect for any occasion. With its combination of crisp escarole, salty olives, and tangy raspberry dressing, this salad is sure to tantalize your taste buds. Whether you're a seasoned chef or a beginner in the kitchen, this article will guide you through the process of creating this mouthwatering salad.

Check out the recipes below so you can choose the best recipe for yourself!

ESCAROLE SALAD WITH LEMON-AND-ANCHOVY DRESSING

Escarole Salad with Lemon-and-Anchovy Dressing image

Briny anchovies and Castelvetrano olives temper the bitterness of escarole in this lively salad, while julienned strips of lemon zest add brightness.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 25m

Number Of Ingredients 8

Ingredients

1 lemon, scrubbed
1 small clove garlic, finely grated
2 anchovy fillets, finely chopped
1 1/2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 large head escarole, separated and torn into 2-inch pieces
1/2 cup mild, buttery olives, such as Castelvetrano or Cerignola, pitted and sliced

Steps:

Using a vegetable peeler, peel lemon zest in long strips. With a very sharp knife, slice strips into a fine julienne. Squeeze 1 tablespoon juice.
In a small bowl, combine lemon juice, garlic, anchovies, and mustard. Slowly whisk in oil in a steady stream until emulsified. Season with salt and pepper.
Combine zest, escarole, and olives in a large bowl. Season with salt and pepper. Drizzle with 3 tablespoons dressing; toss to combine. Add more dressing as desired; serve. (Extra dressing can be stored in refrigerator up to 2 days.)

CHEECH'S SPRING MEDLEY SALAD WITH RASPBERRY VINAIGRETTE

Cheech's Spring Medley Salad with Raspberry Vinaigrette image

Provided by Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 pint strawberries, sliced
4 cups baby arugula
1/2 cup raisins
1/4 cup pine nuts
2 tablespoons kalamata olives, chopped in half
1 red onion, diced
Fresh mint leaves, torn
Raspberry Vinaigrette Dressing, recipe follows
Feta cheese, crumbled
1/2 cup raspberries
1/4 cup olive oil
1 tablespoons red wine vinegar
1 teaspoon sugar, optional

Steps:

In a large bowl, add the strawberries, arugula, raisins, olives, pine nuts, red onions and mint. Top with Raspberry Vinaigrette Dressing and feta cheese.
Add the raspberries, oil, vinegar and sugar if using into a blender and blend until smooth.

Nutrition Facts : Calories 320 calorie, Fat 23 grams, SaturatedFat 4 grams, Cholesterol 8 milligrams, Sodium 191 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 5 grams, Sugar 18 grams

ESCAROLE, SPINACH, AND RED ONION SALAD WITH ANCHOVY GARLIC DRESSING

Escarole, Spinach, and Red Onion Salad with Anchovy Garlic Dressing image

Categories Salad Blender Fish Garlic Onion No-Cook Quick & Easy Lunch Salad Dressing Spinach Escarole Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6 to 8

Number Of Ingredients 10

Ingredients

For the dressing
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 flat anchovy fillet, or to taste, chopped
2 teaspoons balsamic vinegar
1 1/2 tablespoons fresh lemon juice
3/4 teaspoon Dijon-style mustard
1/3 cup olive oil
8 cups packed escarole, rinsed, spun dry, and torn into pieces
6 cups packed fresh spinach leaves, washed well, spun dry, and torn into pieces
1 cup finely chopped red onion

Steps:

Make the dressing:
In a blender blend together the garlic paste, the anchovy, the vinegar, the lemon juice, the mustard, and salt and pepper to taste. With the motor running add the oil in a stream and blend the dressing well.
In a large bowl combine the escarole, the spinach, the onion, and the dressing and toss the salad until it is combined well.

ESCAROLE-AND-ORANGE SALAD

Escarole-and-Orange Salad image

This peppery, citrus salad is good with grilled salmon, shrimp, or pan-seared tofu.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 7

Ingredients

2 oranges
1/4 cup minced fresh cilantro and 1/4 cup fresh cilantro leaves
1 tablespoon rice vinegar
2 tablespoons vegetable oil
Salt and pepper
5 ounces torn escarole (8 cups)
2 thinly sliced scallions

Steps:

With a sharp knife, cut peel and pith off oranges and discard. Working over a large bowl, cut out segments, then squeeze 1 tablespoon juice from membranes. Whisk in minced cilantro, vinegar, and oil; season with salt and pepper. Toss with cilantro leaves, escarole, and scallions.

Nutrition Facts : Calories 106 g, Fat 7 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g

ESCAROLE SALAD WITH ROASTED TOMATOES AND WHITE BEAN VINAIGRETTE

Escarole Salad With Roasted Tomatoes and White Bean Vinaigrette image

A bed of crisp greens, topped with tarragon flavored plum tomatoes and drizzled with warm and creamy white bean vinaigrette dressing, makes this a one-of-a-kind healthful dish. Canned cannellini beans, pureed in the dressing, give a creamy texture without adding fat; instead they boost the fiber content of this tasty salad!

Provided by cannedfood

Categories Salad Dressings

Time 35m

Yield 6 , 6 serving(s)

Number Of Ingredients 16

Ingredients

for the tomatoes
1 lb about 6 large plum tomato, each cut in 6 wedges
1 tablespoon olive oil
kosher salt & fresh ground pepper, to taste
1/4 teaspoon dried tarragon, fresh tarragon (or 1/2 teaspoon chopped fresh tarragon )
for the warm white bean vinaigrette dressing
1 (15 ounce) can cannellini beans, drained and rinsed
1 garlic clove, halved
1/4 cup white wine vinegar
2 tablespoons extra virgin olive oil
kosher salt, to taste
1 teaspoon hot pepper sauce
1/4 cup hot water
1 lb escarole mixed salad green, including radicchio, escarole, frisee, chicory and mache (or 2 lbs , the same lettuce in heads cleaned of damaged leaves, cored, washed and broken in bite-siz)
3 scallions, trimmed and sliced
2 ounces about 1/3 cup pitted black olives, quartered

Steps:

Heat oven to 450°F
Toss the tomatoes and oil on a large sheet pan and season with salt and pepper, if desired. Roast for 15 minutes. Sprinkle with tarragon and cool. When just cool to the touch, lift carefully with a spatula to make sure the tomatoes are not sticking to the pan.
To make the dressing, purée all of the dressing ingredients in a blender or food processor until smooth. Transfer to a skillet.
Toss the lettuces and scallions in a large mixing bowl.
Heat the dressing until simmering, stirring often; add more water if needed to keep it the texture of unbeaten cream. Toss the dressing with the lettuces. Mound on a large platter or on individual plates. Scatter the olives on top and arrange the roasted tomatoes decoratively on and around the salad.

Nutrition Facts : Calories 186.1, Fat 8.2, SaturatedFat 1.2, Sodium 112.8, Carbohydrate 22.1, Fiber 5.9, Sugar 2.4, Protein 7.8

PLUM TOMATO AND ESCAROLE SALAD WITH PARMESAN BALSAMIC DRESSING

Plum Tomato and Escarole Salad with Parmesan Balsamic Dressing image

High quality vinegar and oil will turn this leafy green salad into an Italian masterpiece. Preparation time is 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories Tomato Salad

Time 20m

Yield 6

Number Of Ingredients 11

Ingredients

2 cups escarole - torn, rinsed and dried
2 cups romaine lettuce - torn, washed and dried
2 cups Bibb lettuce, rinsed and torn
12 slices plum tomato
½ cup balsamic vinegar
1 tablespoon olive oil
1 tablespoon grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon lemon juice
¼ cup low fat, low sodium chicken broth
salt and pepper to taste

Steps:

In a salad bowl, combine the escarole, romaine, bibb lettuce and tomatoes.
Whisk together the vinegar, olive oil, cheese, garlic lemon juice, chicken broth and salt and pepper. Pour over salad, toss and serve.

Nutrition Facts : Calories 53.1 calories, Carbohydrate 6.5 g, Cholesterol 0.7 mg, Fat 2.7 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 41.8 mg, Sugar 4.2 g

Tips:

Choose fresh escarole: Look for escarole with crisp, deep-green leaves. Avoid any heads with wilted or yellowed leaves.
Wash the escarole thoroughly: Escarole can harbor dirt and grit, so be sure to rinse it well under cold water before using.
Use a sharp knife to slice the escarole: This will help to prevent the leaves from tearing.
Don't overdress the salad: A light dressing is all that's needed to enhance the flavor of the escarole.
Serve the salad immediately: Escarole salad is best enjoyed fresh. If you need to make it ahead of time, store the dressing and escarole separately and combine them just before serving.

Conclusion:

Escarole and olive salad with raspberry dressing is a refreshing and flavorful salad that's perfect for any occasion. The combination of escarole, olives, and raspberries is unique and delicious, and the raspberry dressing adds a touch of sweetness and acidity that brightens up the salad. This salad is also a good source of vitamins and minerals, making it a healthy choice for any meal.