ESCAROLE SALAD WITH ROASTED MEYER LEMON VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the vinaigrette: Heat a cast-iron skillet over medium-high heat. Add 2 teaspoons of the olive oil and 1 tablespoon of the honey. When the honey has melted, stir it together with the oil. Place the lemons, cut-side down, into the honey mixture; cook until the lemons look charred and the honey has caramelized, 2 to 3 minutes. Remove the lemons to a baking sheet and let cool. Set the skillet aside.
- Juice the roasted lemons and add 1/4 cup of the juice to a bowl; whisk in the remaining 1 teaspoon honey and the mustard. Once combined, whisk in the remaining 2 tablespoons olive oil until the dressing becomes emulsified. Season to taste with salt and pepper. Refrigerate until ready to serve.
- For the salad: Return the skillet to high heat. When hot, add the cherry tomatoes and season with salt. Cook until the caramelized honey coats the tomatoes and the tomatoes just begin to char, 1 to 2 minutes. Remove the skillet from the heat.
- Combine the escarole, Treviso, almonds, basil and mint in a large bowl; season with salt and pepper. Toss the salad with the dressing, and then gently fold in the charred tomatoes. Transfer the salad to the serving platter and, using a peeler, shave Parmesan over the top.
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Busta
[email protected]Overall, this is a great salad that is sure to please everyone.
Jamari Leveston
[email protected]This salad is a bit pricey to make, but it is definitely worth it.
Maya Bhai
[email protected]I added some crumbled goat cheese to this salad and it was amazing!
James Afriyie
[email protected]This salad is a great way to use up leftover roasted chicken.
Laim Michael
[email protected]The roasted lemons add a really nice touch to this salad. I will definitely be making this again.
Puja Biswas
[email protected]I made this salad for a party and it was a huge hit!
Mdriyad Vai
[email protected]This salad is perfect for a light lunch or dinner.
Aleem Saleem
[email protected]I'm not a huge fan of escarole, but this salad was surprisingly delicious.
Shyanna Alexander
[email protected]This salad is a great way to get your daily dose of vegetables.
McEnroe Henry
[email protected]I found that the salad was a bit too bitter for my taste, even after rinsing the escarole thoroughly.
Yessenia Perez
[email protected]This salad is a bit time-consuming to make, but it is definitely worth the effort.
Katherine Lyle
[email protected]The dressing is so good, I could drink it!
Thomas Don
[email protected]This salad is a great way to use up leftover escarole. I also added some grilled chicken to make it a more substantial meal.
Johirul Islam11
[email protected]I love how the roasting of the lemons brings out their sweetness and adds a wonderful depth of flavor to the dressing.
invisible gaming
[email protected]This escarole salad with roasted Meyer lemon vinaigrette is a delightful dish that is both refreshing and flavorful. The combination of the bitter greens, the tangy dressing, and the roasted lemons is simply divine.