Escarole Salad Recipe

This is one of those salads that makes me so happy. Escarole is such a beautiful leaf, with its dark green tips and white and yellow core. The flavor and texture is pretty special.

Author Kali Star

Prep time

15 Min

Total time

15 Min

Print

With ImageWithout Image

Escarole Salad

A flavorful, crispy, really wonderful salad!

Ingredients

The Dressing

• 1/4 Cup Olive Oil
• 1 Big Lemon, 3-4 tbsp. juice
• 2 Tbsp. Mustard
• 1 Tsp Maple Syrup
• 2-3 Cloves Garlic
• 1/4 Tsp. Sea Salt

The Salad

• 1 Head Escarole
• 3 Tbsp. Capers
• Fresh Parsley
• Sliced Radish
• Chili Flakes
• Shaved Parmesan or
• Nutritional Yeast

Instructions

1. Blend all dressing ingredients until nice and smooth.
2. Heads of escarole will vary, so if you have a really big head, or just want to save some dressing for later, just add 1/4 cup olive oil and 3 tbsps. of lemon juice to this mix.
3. Tear off the leaves of the escarole, and either use the whole leaf the way it is or give all the leaves one chop in half. Rinse and dry. Place in a big salad bowl.
4. Pour the dressing in top with a spoon, and mix.
5. With capers, at times I enjoy cooking them in a little pan with a touch of oil to make them crispy, then I’ll throw them in hot.
6. Add other flavors on top like the ones listed. You can also add some smashed crispy garlic cloves.

Notes

The week I've posted this we also have scarlet turnips, a wonderful addition on top of the salad in place of radishes.

Did you make this recipe?

Tag @earthmatterz on instagram and hashtag it #escarolesalad