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Epicurious

Escarole Salad with Walnuts, Pecorino & Pickled Onions

Escarole is one of those greens I LOOOOOVE to use in a salad. It has a firm texture and an exciting flavor; to me it’s a sleeper hit. Whether you cook it or dress it with a nice bright vinaigrette, escarole stands up to whatever you dish out—it’s a green with a strong personality. Add a big ol’ acid punch with these onions, and this is what I call a party in your mouth.

Recipe information

  • Yield

    serves: 4

Ingredients

for the pickled onions

1/2 cup red wine vinegar
2 tablespoons kosher salt
1 tablespoon sugar
2 or 3 really good shots of Tabasco or other hot sauce
1 red onion, sliced into very thin rings

for the escarole salad

1/2 cup freshly grated Pecorino
1/2 cup walnuts, toasted (see page 17)
1 bunch of fresh chives
1 head of escarole, cut into bite-size pieces
Big fat finishing oil
Kosher salt

Preparation

  1. FOR THE PICKLED ONIONS

    Step 1

    Combine the vinegar with 1/2 cup cold water in a small bowl. Add the salt, sugar, and Tabasco and stir to combine; add the onion and let sit for at least 1 hour.

  2. FOR THE ESCAROLE SALAD

    Step 2

    Put the Pecorino, walnuts, and chives in a food processor and pulse until coarsely chopped. In a large bowl, toss the escarole with the walnut mixture and some of the pickled red onions. Dress with a bit of the pickling liquid and finishing oil. Season with salt.

Cook Like a Rock Star
TagsSaladItalianEuropeanEscaroleChicoryLeafy GreensVegetableWalnutNutPecorinoCheeseDairySideDinnerGluten FreeVegetarianPickle & PreserveFood ProcessorCookbooks
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