Escarole and Endive Salad with Gorgonzola and Walnuts
Prep Time:
15 minutes
Cook Time:
5 minutes
Servings:
6
Serves 6.
Escarole is part of the chicory family, along with Belgian endive and radicchio. While many vegetables are prized for their delicate flavors, members of this clan are appreciated for their slightly bitter taste. When eaten raw, they pair especially well with more strongly flavored, rich ingredients, such as nuts, cheeses and fruits.
Ingredients:
- 1/2 cup walnut halves
- 3 Tbs. extra-virgin olive oil
- 1 Tbs. walnut oil
- 2 Tbs. red wine vinegar
- 1 shallot, minced
- Salt and freshly ground pepper, to taste
- 4 heads Belgian endive, about 1 lb. total, cored
and leaves separated - 1 head escarole, about 1/2 lb., carefully rinsed
and torn into 2-inch pieces - 3 oz. Gorgonzola cheese, crumbled
Directions:
Preheat an oven to 350°F.
Spread the walnuts on a baking sheet and toast until lightly browned and fragrant, 5 to 7 minutes. Remove from the oven and let cool.
In a small bowl, whisk together the olive oil, walnut oil, vinegar, shallot, salt and pepper to form a vinaigrette.
In a bowl, combine the endive and escarole. Drizzle with the vinaigrette and toss to coat the leaves evenly. Transfer to a serving platter and garnish with the Gorgonzola and walnuts. Serve immediately.
Spread the walnuts on a baking sheet and toast until lightly browned and fragrant, 5 to 7 minutes. Remove from the oven and let cool.
In a small bowl, whisk together the olive oil, walnut oil, vinegar, shallot, salt and pepper to form a vinaigrette.
In a bowl, combine the endive and escarole. Drizzle with the vinaigrette and toss to coat the leaves evenly. Transfer to a serving platter and garnish with the Gorgonzola and walnuts. Serve immediately.
Serves 6.
Adapted from
Williams-Sonoma Seasonal Celebration Series,
Autumn,
by Joanne Weir
(Time-Life Books, 1997).
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