Winter salads can sound like an oxymoron to most, but recipes like this escarole salad are a regular thing here in California.
Yes, we know it’s rare to have year-round farmer’s markets. Still, even if you don’t live in California, some wintry ingredients make great salads, like this Charred Citrus and Escarole Salad with Rosemary Balsamic Vinaigrette recipe.
Made with under-appreciated winter green escarole, an abundance of winter citrus, and an eat-it-off-the-spoon good citrus honey rosemary dressing, this will change your opinion on eating salads when it’s snowing outside!
Why You’ll Love This Escarole Salad Recipe
This Escarole Salad with Rosemary Balsamic Vinaigrette offers a delightful mix of sweet, tangy, and nutty flavors, perfect for refreshing your palate. It features a unique blend of broiled mandarin oranges and toasted almonds, topped with a homemade vinaigrette that perfectly complements the crisp escarole. This salad is visually appealing with its vibrant colors and a nutritional powerhouse, ideal for a healthy lunch or a light dinner.
Recipe Ingredients
To create this escarole salad, you’ll need:
- For the vinaigrette: Fresh rosemary, honey, extra-virgin olive oil, freshly squeezed orange juice, balsamic or sherry vinegar, kosher salt, and freshly ground black pepper.
- For the salad: Mandarin oranges, a pinch of granulated sugar to enhance browning, escarole or butter lettuce torn into bite-sized pieces, and a handful of toasted sliced almonds for added crunch.
How to Make This Recipe
Begin by preparing the rosemary balsamic vinaigrette. Simmer rosemary and honey together, then let steep to infuse the flavors. Mix this infused honey with olive oil, vinegar, and orange juice for the dressing. For the salad, broil sugared mandarin oranges until caramelized.
Toss the escarole in the vinaigrette, then top with the broiled oranges and almonds just before serving. Guests can squeeze the warm, juicy mandarins over their salad for extra flavor.
Variations On This Recipe
- Citrus Varieties: Swap mandarin oranges for grapefruit or blood oranges for a different citrus twist.
- Nut Options: Replace almonds with walnuts or pistachios for a different texture and flavor profile.
- Cheese Addition: Add crumbled goat cheese or shaved Parmesan for a creamy, savory note.
- Greens Swap: Use arugula or mixed baby greens instead of escarole for a peppery or more delicate base.
What to Serve This Recipe With
This escarole salad pairs beautifully with baked chicken, fish, or a vegetarian quiche, making it versatile for any meal. Serve with a crisp white wine like Pinot Grigio or a light red such as Pinot Noir to complement the vibrant flavors of the salad.
If you need more ideas for what to serve this winter salad with, check out our polenta party menu, which is chock full of comforting but healthy Italian-inspired winter recipes.
Now, go stock up on all your cooking essentials, head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
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Escarole and Mandarin Salad with Rosemary Balsamic Vinaigrette Recipe
Ingredients
For The Rosemary Balsamic Vinaigrette:
- 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
- Freshly ground black pepper
For The Escarole Salad:
- 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
- Make The Rosemary Balsamic Vinaigrette: 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.
- Broil The Mandarins 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.
- Serve The Salad: To serve, add the escarole to the dressing and toss well to coat. Serve the salad topped with 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.
