The hot dressing slightly wilts the greens and makes a wonderful light side for soups and sandwiches. If you have leftovers of this warm endive salad, you can use it in these sautéed chicken breasts with radicchio and yogurt sauce.
This recipe is part of Andrew Schloss's Sunday Dinners.
Sauteed Chicken Breasts With Radicchio And Yogurt Sauce
Sauteed Chicken Breasts With Radicchio And Yogurt Sauce
This is simply chicken with a kefir-dressed warm endive salad poured over it.
This recipe is part of Andrew Schloss's Sunday Dinners.
Romaine And Escarole Salad With Hot Bacon Dressing
Romaine And Escarole Salad With Hot Bacon Dressing
Use leftover bacon dressing to make coquilles Saint-Jacques aux noix.
This recipe is part of Andrew Schloss's Sunday Dinners.
This is a simple side salad: just chop, toss, and serve. The raisins provide a nice sweet contrast to the escarole and vinaigrette. We like golden raisins, but certainly you could use black ones or even dried currants.
Fresh mint is such a vital, bright flavor - thinly slicing the mint leaves will tossing them well with the other ingredients will distribute them throughout the salad, brightening the whole dish.
Beet, Escarole, Walnut And Goat Cheese Salad With Orange Vinaigrette
Beet, Escarole, Walnut And Goat Cheese Salad With Orange Vinaigrette
This elegant salad gets its goodness from the range of flavors: sweet, earthy beets, pungent shallot, sour vinegar, sweet and sour orange, slightly bitter olive oil, meaty nuts, bitter escarole and soft, rich cheese. The varied tastes contrast with each other in a dynamic combination.
Escarole, White Bean And Pine Nut Salad
Escarole, White Bean And Pine Nut Salad
White beans and escarole are a classic combination and the beans in this escarole salad make it an easy dish to move from side to main. Add some slices of grilled fish or chicken on top for a larger meal.
Braised Escarole With Bread Crumbs And Parmesan
Braised Escarole With Bread Crumbs And Parmesan
In this dish, silky, slightly bitter escarole leaves are braised in white wine and finished off with a crunchy, savory bread crumb and parmesan topping. Serve this dish alongside grilled meats or tossed with pasta.
Sausage, White Bean And Escarole Soup
Sausage, White Bean And Escarole Soup
Sausage, white beans and escarole are a classic match. Fresh sage adds woodsiness, and red wine vinegar and red pepper flakes wake up all the flavors. Chop the escarole into bite-size pieces to make the soup easy to eat.
Korean cuisine -- hearty, rustic and beautiful -- shines as the unsung hero of Asian cooking. I make this express version of cabbage kimchi -- sometimes adding sliced cucumbers, zucchini or bean sprouts -- whenever I long for a spicy hit of Korea.
Read more about this recipe in Kim Sunée's Trail of Crumbs.
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Chicken, Escarole And Mint Salad
Chicken, Escarole And Mint Salad
There are so many vibrant flavors in this dish. You can tone up or down the spiciness to match your taste by adding less of the red pepper flakes.
