359333 butter escarole salad green goddess Recipes

lettuce , torn, artichoke hearts, canned or fresh, ripe olives , slices, anchovies, tomato, sliced into wedges, mayonnaise, chives, chopped, vinegar, parsley, tarragon leaf, crushed, anchovy fillets, chopped, green onion , including tops

mayonnaise, chives, minced, taggaron vinegar, fresh parsley, minced, dried tarragon, crushed, anchovy fillets, finely chopped, green onion, finely chopped, romaine lettuce , torn and chilled, curly endive lettuce , torn and chilled, frozen artichoke hearts, cooked, drained and chilled, pitted ripe olives, sliced, anchovy fillets, tomatoes, cut into wedges

olive oil, shallots, thinly sliced (1 1/3 cups), fresh lemon juice, salt, black pepper, pitted prunes (5 oz), finely chopped, head escarole (1 lb), tough ribs and outer leaves discarded and inner leaves and tender ribs cut crosswise into 1/2-inch-wide strips (8 cups)

pecan halves, olive oil, champagne vinegar, dijon mustard, shallots, finely minced, salt, ground pepper, head escarole , clean, dried, and torn into pieces

mayonnaise, sour cream, fresh lemon juice, worcestershire sauce, dijon mustard, fresh basil leaf, fresh flat leaf parsley, chopped fresh chives, chopped fresh tarragon, garlic clove, peeled and roughly chopped, kosher salt and freshly cracked black pepper, vegetables, for serving (such as blanched radish , cauliflower, broccoli and sugar snap peas), mixed field green salad , for serving

anchovy fillets, finely chopped, green onion, finely chopped, parsley, finely chopped, fresh tarragon leaves, finely chopped, mayonnaise, tarragon vinegar, chives, finely chopped

cucumbers, cooked green beans diced, fresh chopped chives ( garnish ), dressing, spring watercress, spinach leaves, stalks of fresh tarragon, mayonaisse, lemon juice, salt and pepper to taste

garlic, crushed, chopped anchovies , optional, chopped green onions, lemon juice, tarragon wine vinegar, sour cream, mayonnaise, chopped parsley, salt and pepper

olive oil, divided, granny smith apple, cored, cut into 1/3-inch-thick wedges, walnut halves, sugar, chopped shallots, apple cider vinegar, head of escarole , cut into 3/4-inch-thick strips (6 cups packed), sliced radicchio, thick slices saint andre cheese

red-wine vinegar, olive oil, heads of escarole, rinsed and spun dry, fresh tarragon leaves, chopped fine

red wine vinegar, olive oil, heads escarole, rinsed and spun dry, fresh tarragon leaves, chopped fine

escarole (broad leaf type, head), olive oil, wine vinegar, garlic cloves (pressed or finely minced and crushed ), drops balsamic vinegar, sea salt (adjust if using anchovies), black pepper, basil leaves, oregano leaves, black olives , medium sized or 1 (8 oz) container oil cured greek olives, hot red pepper flakes, vidalia onions, sliced thinly or 1 large red onion, english cucumber , quartered lengthwise, sliced into 1 in chunks, anchovies (optional)

honey, whole-grain mustard, lemon, juiced, extra-virgin olive oil, kosher salt and freshly ground black pepper, head escarole, washed and hand torn

eggs, extra-virgin olive oil, for frying, bread, crusts removed, cut into 1/2-inch cubes, head escarole, kosher salt and freshly ground pepper, fresh lemon juice, fresh orange juice, red wine vinegar, extra-virgin olive oil, garlic, finely chopped, anchovy fillets, chopped into a paste

bacon (about 4 oz), onion, thinly sliced (about 3 1/2 cups), kosher salt and freshly ground black pepper, mild blue cheese , such as maytag, crumbled (about 3/4 cup), white wine vinegar, extra-virgin olive oil, head escarole, coarsely chopped (about 1 lb or 12 cups chopped )

green goddess dressing , recipe follows, ripe hass avocado, split, seeded, and peeled, peeled, deviened and cooked shrimp cut into 1/2 inch chunks, cucumber, peeled, seeded and cut into 3/4 inch chunks, celery stalk, peeled and diced, freshly squeezed lemon juice, kosher salt, freshly ground black pepper, head boston or bibb lettuce, trimmed and washed, cooked trimmed asparagus, vine-ripened tomatoes, cored and cut into 12 wedges, chopped fresh chives, anchovy filets , soaked in cold water for 5 minutes, dried, and coarsely chopped, prepared or homemade mayonnaise, sour cream, sliced fresh chives, minced flat-leaf parsley, minced fresh tarragon leaves, chopped fresh basil, minced shallots, freshly squeezed lemon juice, kosher salt plus more, freshly ground black pepper

salt cod, blanched almonds, ancho chilies, coarse country white bread crusts removed, red wine vinegar, hazelnuts, garlic cloves peeled, extra virgin olive oil, salt, anchovy fillets, olive oil packed canned tuna drained and separated into 1 chunks, ripe tomatoes coarsely chopped, black olives, head escarole cored and separated into leaves

rinsed and crisped escarole (12 oz), pitted calamata olives, extra-virgin olive oil, balsamic vinegar, garlin, minced