175458 sauteed escarole white salad Recipes

heads escarole , quartered lengthwise and rinsed, pancetta, chopped, zucchini, quartered and cut into julienne strips, garlic clove, minced, fresh corn kernels, chopped fresh flat-leaf parsley, navy beans, rinsed and drained, red wine vinegar, extravirgin olive oil, black pepper

escarole, white cannellini beans, rinsed and drained, golden raisin, anchovy fillets, soaked 10 minutes in (optional omit to make vegetarian ), water or milk, and patted dry, olive oil, pine nuts, lightly toasted, garlic cloves, minced, capers, drained and rinsed, balsamic vinegar, salt and pepper, grated cheese (optional omit to make vegetarian )

escarole (about 4 heads), cored and coarsely chopped, extra-virgin olive oil plus additional for drizzling, garlic cloves, thinly sliced, dried hot red pepper flakes, anchovy fillets in olive oil, drained, patted dry, and chopped

pearl couscous or fregola sarda, extra-virgin olive oil, divided, kosher salt, divided, garlic cloves, thinly sliced, heads (1 1/4 lbs. total) escarole, stem ends trimmed, leaves rinsed and drained (leave some water on leaves), reduced-sodium chicken broth, pepper, distilled white vinegar, chicken or duck* eggs, grated parmesan cheese

escarole , tough green outer leaves discarded (1/2 to 1/3 of each head, to be saved for another use such as soup), garlic, finely chopped, salt, freshly ground black pepper, chopped anchovy fillets plus 2 whole fillets, lemon juice, extra-virgin olive oil, hard-cooked eggs, cooled, peeled , and grated on the large holes of a box grater

escarole, cored and coarsely chopped (about 4 heads ), extra virgin olive oil, plus additional for drizzling, garlic cloves, thinly sliced, hot red pepper flakes, anchovies packed in oil, drained, patted dry, and chopped

chicken breasts, skinless and boneless, milk, flour, vegetable oil, cayenne pepper, romaine lettuce, washed & dried, salt and pepper, red onion, sliced, mustard, garlic clove, smashed, dijon mustard, white wine vinegar, olive oil, salt and pepper

pine nuts, heads escarole (about 2 lb total ), garlic cloves, olive oil, dried currants, chopped drained capers

garlic cloves, sliced, olive oil, escarole, trimmed, cut into bite-size pieces, rinsed well, and spun dry, cannellini beans, rinsed and drained

hot chili oil, shallots, chopped, chopped escarole , about 1 large bunch, cider vinegar, sugar, salt and ground black pepper

olive oil, raisins, pine nuts, crushed red pepper, garlic cloves, minced, vegetable broth, escarole, coarsely chopped (about 2 heads ), sea salt, lemon wedges

red bell pepper, yellow bell pepper, balsamic vinegar, divided, honey, divided, vertically sliced red onion, fresh thyme leaves, whole-grain dijon mustard, salt, freshly ground black pepper, extravirgin olive oil, chopped escarole, baby arugula leaves

fat-free buttermilk, divided, egg white, lightly beaten, grated lemon rind, panko (japanese breadcrumbs), chopped rosemary, skinless, boneless chicken breast halves, kosher salt, divided, black pepper, divided, canola oil, torn escarole, fresh parsley leaves, great northern beans, rinsed and drained, fresh lemon juice, extra-virgin olive oil, minced fresh garlic, crushed red pepper

castelmagno cheese * or maytag blue cheese, crumbled, divided (about 1 scant cup), champagne vinegar, extra-virgin olive oil, parsnip, peeled , thinly sliced crosswise, fennel bulb, halved, cored , thinly sliced crosswise, head of white belgian endive , quartered lengthwise, thinly sliced lengthwise, turnip, halved, thinly sliced, leek (white part only), halved , thinly sliced crosswise, celery root, peeled, thinly sliced, head of cauliflower, trimmed , thinly sliced lengthwise, jerusalem artichokes, peeled , thinly sliced crosswise

egg whites, egg, light mayonnaise, mustard, relish, salt and pepper

flavored olive oil , recipe follows, garlic cloves, peeled and minced, recipe escarole , recipe follows, salt and pepper, to taste, extra virgin olive oil, garlic cloves, peeled and crushed, escarole

frisee (french curly endive) or chicory, white and pale green ribs and leaves cut into bite-size pieces (6 cups), escarole, white and pale green ribs and leaves cut into bite-size pieces (4 cups), red or green belgian endive, trimmed and cut crosswise into 1/2-inch-thick slices (4 cups), kosher salt , or to taste, extra-virgin olive oil , or to taste, red-wine vinegar , or to taste

white beans (great northern or navy), garlic, peeled , plus 1 tsp minced garlic, dried thyme, peppercorns, bay leaf, bacon, diced, onion, finely chopped, carrot, peeled and chopped, leek, white part only, chopped, stalk celery, chopped, chicken stock or broth, salt and pepper, olive oil, head escarole, washed and chopped, crushed red pepper , optional, batch dad s sausage bread , recipe follows, water, olive oil, honey, all-purpose flour, rapid rise yeast (2 packets), coarse salt, italian sweet sausage, casing removed, crumbled, black pepper, eggs, lightly beaten, mozzarella, diced, parmesan, grated, parsley, chopped