Escarole Salad That Your Taste Buds Will Love

Name: Escarole Salad That Your Taste Buds Will Love
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head escarole, leaves separated and washed and spun dry; 1 small head butter lettuce, leaves separated and washed and spun dry; 1 small onion, peeled and slice thin; 12 ounces marinated artichokes; 1/2 firm pear, washed and sliced with a vegetable peeler super thin; 1/4 cup dried cherries, rough chopped; 1/4 cup pine nuts; 4 ounces goat cheese, sliced I used Blueberry coated cheese use what you favor; Dressing; 2 ounces goat cheese; 1 -3 garlic clove, roasted if you have; 2 teaspoons prepared stone ground mustard; 2 anchovies (optional); salt; black pepper; 2 -4 drops hot sauce; 3/4 cup mayonnaise; 2 tablespoons white balsamic vinegar; 2 -4 basil, leaves

Servings: persons

1 head escarole, leaves separated and washed and spun dry
1 small head butter lettuce, leaves separated and washed and spun dry
1 small onion, peeled and slice thin
12 ounces marinated artichokes
1/2 firm pear, washed and sliced with a vegetable peeler super thin
1/4 cup dried cherries, rough chopped
1/4 cup pine nuts
4 ounces goat cheese, sliced I used Blueberry coated cheese use what you favor
Dressing
2 ounces goat cheese
1 -3 garlic clove, roasted if you have
2 teaspoons prepared stone ground mustard
2 anchovies (optional)
salt
black pepper
2 -4 drops hot sauce
3/4 cup mayonnaise
2 tablespoons white balsamic vinegar
2 -4 basil, leaves

1
Place escarole and butter lettuce in a large salad bowl.
2
Drain artichokes reserving 1 tablespoon of the marinade. Place it into blender. Add the dressing ingredients to the blender and blend till smooth.
3
Season to your likings by adding more vinegar or seasonings. chill while preparing salad.
4
Toss salad with artichoke hearts, onion slices and pear slices.
5
Top with cherries and toasted pine nuts.
6
Cool and scatter on salad.
7
Placed sliced goat cheese on salad. Or crumble the cheese over salad.
8
Pour over salad and enjoy.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 head escarole, leaves separated and washed and spun dry, 1 small head butter lettuce, leaves separated and washed and spun dry, 1 small onion, peeled and slice thin, 12 ounces marinated artichokes, and more.

Yes, Escarole Salad That Your Taste Buds Will Love falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!