Recipe courtesy of Food Network Kitchen
Save Recipe Print
Escarole Salad
Total:
15 min
Prep:
15 min
Yield:
8 servings
Level:
Easy
Total:
15 min
Prep:
15 min
Yield:
8 servings
Level:
Easy

Directions

Make lemon-basil oil:

Mix 1/3 cup olive oil, a strip of lemon zest, 8 torn basil leaves and a pinch of salt; infuse 2 hours. Soak 1/2 thinly sliced red onion in water for 10 minutes to mellow the bite. When ready to serve, toss 1 head chopped escarole, the onion slices, 2 sliced celery stalks, 3/4 cup chopped green olives and a few tablespoons olive juice, 2 segmented lemons and 1/4 cup each toasted pine nuts and golden raisins in a serving bowl. Discard the zest from the infused oil, drizzle over the salad and season with salt and pepper.

Photograph by Marcus Nilsson

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Italian Chicken Pasta Salad

Recipe courtesy of Geoffrey Zakarian

Lighter Asian Noodle Salad

Recipe courtesy of Ree Drummond

Roasted Baby Potatoes with Rosemary

Recipe courtesy of Rachael Ray

Escarole Salad

Recipe courtesy of Jeff Mauro

Escarole and Bacon Salad

Recipe courtesy of Food Network Kitchen

Warm Escarole Salad

Recipe courtesy of Food Network Kitchen

Escarole-Bacon Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories