Escarole, Charred Mandarins, Toasted Almond Salad with Rosemary Balsamic Vinaigrette

Escarole, Charred Mandarins, Toasted Almond Salad with Rosemary Balsamic Vinaigrette

Inspired by Eating Well

Escarole, Charred Mandarins, Toasted Almond Salad with Rosemary Balsamic Vinaigrette | http://saltandwind.com When people tell us they don't believe in winter salads, we tell them to check out this recipe. Made with under-appreciated escarole, an abundance of citurs,...
Skill
Course
Cuisine
Ingredients
10
Hands-On Time
5 minutes
Total Time
35 minutes
Yield
1/2 cup dressing
Servings
-
Season
Escarole, Charred Mandarins, Toasted Almond Salad with Rosemary Balsamic Vinaigrette | http://saltandwind.com
Skill
Beginner
Course
Salad, Side
Cuisine
American
Ingredients
10
Hands-On Time
5 minutes
Total Time
35 minutes
Yield
1/2 cup dressing
Servings
-
Diet
Dairy-Free, Gluten-Free, Vegan, Vegetarian
Escarole, Charred Mandarins, Toasted Almond Salad with Rosemary Balsamic Vinaigrette | http://saltandwind.com

When people tell us they don't believe in winter salads, we tell them to check out this recipe. Made with under-appreciated escarole, an abundance of citurs, and a eat-it-off-the-spoon good citrus honey rosemary dressing, this will change your opinion on eating salads when it's snowing outside!

Ingredients

  • 2 sprigs fresh rosemary
  • 3 tablespoons honey
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons freshly-squeezed orange juice
  • 1/3 cup balsamic or sherry vinegar
  • kosher salt and Freshly ground black pepper
  • 8 mandarin oranges

    halved

  • pinch granulated sugar
  • 2 heads escarole lettuce

    or butter lettuce, torn into bite-sized pieces

  • 1 handful toasted sliced almonds

    for garnish

Instructions

Coarsely crush or chop rosemary and place in a small saucepan. Add honey and bring to a boil over medium heat. Remove from heat and let steep for 30 minutes. Meanwhile, whisk olive oil, vinegar, orange juice and salt in a large bowl until combined. Discard the rosemary and add the honey to the olive oil mixture, whisk to combine then season to taste with salt and pepper. 

Tip

Dressing can be made up to 4 days ahead of time. 

Meanwhile, heat the oven to broil and arrange a rack 6 inches from the broiler. Place the halved mandarins on a parchment-lined rimmed sheet and top with a sprinkle of sugar (this isn't to make them sweeter but to help them brown). Place mandarins under the broiler and, watching carefully, broil until blistered and browned.

To serve, add the escarole to the dressing and toss well to coat. Serve the salad topped with the oranges and sprinkled with almonds. Have your guests squeeze the mandarins over the top of their salad or eat the fruit from the skin directly.

Footnotes

P.S. If you liked this recipe, you'll probably like our newsletter too! 

P.P.S. Did you make this recipe? Give us your thoughts by leaving a comment below and show us how it turned out by sharing it on Instagram with the #swsociety hashtag!

http://saltandwind.com/recipes/505-escarole-salad-charred-mandarins-toasted-almonds-and-rosemary-balsamic-vinaigrette-recipe

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