37 escarole toast Recipes
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paprika, preferably smoked, dried thyme leaves and9 Morepaprika, preferably smoked, dried thyme leaves, garlic powder, freshly ground black pepper, olive oil, divided, bone-in chicken thighs, garlic cloves, peeled, thinly sliced, reduced sodium chicken broth, heads escarole or curly endive, coarsely torn, sargento shredded reduced sodium mozzarella cheese, divided, pine nuts, toasted45 min, 11 ingredients
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asparagus, trimmed and peeled, extra-virgin olive oil and6 Moreasparagus, trimmed and peeled, extra-virgin olive oil, chopped blanched almonds, coarse dry bread crumbs, ground cumin, sherry vinegar, head escarole , cut into 1/4-inch-thick strips (6 cups), sliced serrano ham or prosciutto8 ingredients
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plain low-fat yogurt, light sour cream and10 Moreplain low-fat yogurt, light sour cream, tarragon or white wine vinegar, chopped fresh tarragon, chopped fresh dill, chopped scallions, green part only, anchovy paste, torn butter lettuce (1 head ), torn escarole (1 head ), frozen peas, thawed, sliced ricotta salata, pine nuts, toasted12 ingredients
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rack of lamb trimmed and bones cleaned (about 1 1/2 lbs.) and28 Morerack of lamb trimmed and bones cleaned (about 1 1/2 lbs.), alderwood or fruitwood chips, water + sweet red wine, cure--- do this 2-3 days prior, garlic, half a cup of olive oil, an oz. of fresh rosemary, an oz. of fresh oregano, oil cured kalamata olives, ground coriander, sumac (if you don tsp know what this is, skip it), raw sugar, juice of two lemons, salad, giant portabella mushrooms, fresh zucchini blossoms, fresh hibiscus flowers, lambs lettuce, escarole, fresh mild goat cheese, toasted pistachios, vinaigretto, super-excellent olive, half a cup of fresh tangerine juice, sweet quince jelly (glykokythoni), fine dijon mustard, garlic, egg yoke, salt , a pinch of cayenne1 hour 30 min, 29 ingredients
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red wine vinegar, dijon mustard, extra-virgin olive oil and6 Morered wine vinegar, dijon mustard, extra-virgin olive oil, cubes chicken plus 3 tbsp drippings reserved from roast chicken with spanish paprika, sliced green onions, almonds, toasted, piquillo peppers or 1 roasted red bell pepper from jar, well drained, cut lengthwise into 1/4-inch-wide strips, assorted spicy salad greens (such as watercress, frisee, baby arugula, and hearts of escarole; about 6 packed cups), chopped fresh basil9 ingredients
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Chicken Milanese with Escarole Salad and Pickled Red Onions (Anne Burrell)red wine vinegar, cold water, kosher salt, sugar and15 Morered wine vinegar, cold water, kosher salt, sugar, really good shots hot sauce (recommended : tabasco), red onion, sliced into very thin rings, all-purpose flour, eggs, beaten with 1 tbsp of water, panko bread crumbs, grated parmigiano-reggiano, organic chicken breasts , butterflied and lightly pounded to 1/4-inch thick, kosher salt, extra-virgin olive oil, for frying, butter, grated pecorino, toasted hazelnuts, freshly chopped parsley leaves, head escarole, washed , spun dry, cut into bite size pieces, high-quality extra-virgin olive oil40 min, 19 ingredients
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Warm Salad of Clams and Cockles with Escarole, Rhubarb and Roasted Pepper-Olive Crostini (Mario Batali)extra virgin olive oil plus 2 tablespoons and11 Moreextra virgin olive oil plus 2 tablespoons, garlic, peeled and thinly sliced, julienne rhubarb, littleneck clams , scrubbed and rinsed, dry white wine, cockles , scrubbed and rinsed, butter, red wine vinegar, head escarole , cut into 1/2-inch ribbons, washed and spun dry to yield 4 cups, red bell peppers , roasted, peeled, seeded and cut into 1/4-inch julienne, black olive paste, baguette, toasted55 min, 12 ingredients
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Roast Beef Tenderloin with Portobello Mushroom-and-Escarole Gratin and Winter Vegetable Saladwater, pearl onions, peeled and37 Morewater, pearl onions, peeled, baby parsnips or 2 small parsnips (cut in half), peeled, asparagus spears, trimmed, baby carrots, peeled, baby beets, trimmed, olive oil, fresh shiitake mushrooms, stems removed (about 4 cups), chopped onion, garlic cloves, minced, water, balsamic vinegar, chopped flat-leaf parsley, chopped fresh or 2 tsp dried tarragon, kosher salt, freshly ground pepper, chopped onion, low-salt chicken broth, balsamic vinegar, dry red wine, chopped fresh or 1/4 tsp dried thyme, kosher salt, freshly ground pepper, cumin seeds, toasted and ground, garlic cloves, minced, portobello mushroom caps, torn escarole (about 1 bunch), unsalted butter, fresh breadcrumbs, crumbled goat cheese, shredded fresh parmesan cheese, chopped flat-leaf parsley, unsalted butter, melted, mustard seeds, toasted and ground, olive oil, divided, kosher salt, freshly ground pepper, ground cardamom, beef tenderloin39 ingredients
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Mixed Endive Salad With Vanilla-Pear Vinaigrette and Toasted Walpear halves (reserve 1/3 cup juice) or 1 slice in juice (... and8 Morepear halves (reserve 1/3 cup juice) or 1 slice in juice (reserve 1/3 cup juice), white wine vinegar, vanilla extract, kosher salt, fresh ground black pepper, cayenne pepper, red onion, halved and thinly sliced, chopped walnuts, endive mixed salad greens , including belgian endive, radicchio, escarole, frise, chicory or 2 lbs , the same lettuce in heads cleaned of damaged leaves, cored, washed and broken in bite-size pieces10 min, 9 ingredients
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Turkey Breast Braciolahead escarole (about 1 1/2 lb), washed well and drained and11 Morehead escarole (about 1 1/2 lb), washed well and drained, olive oil, onion, chopped, raisins, low-salt chicken broth, freshly grated parmesan cheese, pine nuts, toasted, homemade-type white bread, minced (about 1/2 cup coarse bread crumbs), skinless boneless turkey breast half (2 to 2 1/2 lb), sliced prosciutto, dry white wine, fresh lemon juice12 ingredients
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Winter Greens with Warm Caesar Dressingextra-virgin olive oil, oil-packed anchovies, minced and7 Moreextra-virgin olive oil, oil-packed anchovies, minced, garlic cloves, minced, fresh lemon juice, grated lemon zest, three 1/2-inch-thick slices sourdough bread--crusts removed , bread cut into 3/4-inch cubes and toasted, freshly grated parmesan, heads escarole , tender green and white leaves only, torn into 2-inch pieces, freshly ground pepper9 ingredients
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Salad of Fall Greens with Persimmons and Hazelnutsfresh tangerine juice, grated tangerine peel and10 Morefresh tangerine juice, grated tangerine peel, vegetable oil, hazelnut oil or walnut oil, balsamic vinegar, salt, ground cinnamon, head escarole (about 11 oz), torn into 2-inch pieces (about 12 cups), watercress, stemmed (about 6 cups), fuyu persimmon, peeled, halved, thinly sliced, hazelnuts, toasted, skin rubbed off12 ingredients
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Peas and Potato Soup with Tarragon Pesto (Rachael Ray)soup, extra-virgin olive oil and20 Moresoup, extra-virgin olive oil, pancetta or bacon, finely diced, optional, onions, chopped, garlic, chopped, starchy potatoes, peeled and diced 1/2-inch, salt and freshly ground black pepper, head escarole, cleaned and chopped, a few grates nutmeg, chicken or vegetable stock-in-a-box, water, frozen peas, ditalini pasta, pesto, packaged tarragon , leaves picked, about 3/4 to 1 cup loosely packed, a generous handful flat-leaf parsley, toasted pine nuts or shelled pistachio nuts, garlic, grated or flattened into paste, salt and freshly ground black pepper, lemon , zested and juiced (1 tbsp), extra-virgin olive oil, grated parmigiano-reggiano1 hour 5 min, 22 ingredients
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Feta, Corn & Chicken Salad with Smoky Tomato Dressing from Eating Wellhead escarole, canola oil divided and10 Morehead escarole, canola oil divided, boneless, skinless chicken breasts trimmed, smoked paprika divided, salt divided, drop corn husked, scallions trimmed, tomatoes halved lengthwise, garlic chopped, sherry or red-wine vinegar, crumbled feta or cotija cheese, pine nuts toasted12 ingredients
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