Escarole Salad with Blue Cheese Toasts Recipe

Name: Escarole Salad with Blue Cheese Toasts Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 (1/2-inch-thick) slices sweet baguette; 1 tablespoon olive oil; 1 ripe medium Roma tomato, halved; 2 1/2 ounces blue cheese, such as Gorgonzola, Roquefort, or Cabrales; 1/2 cup jarred piquillo peppers, coarsely chopped; 2 tablespoons freshly squeezed orange juice (from 1 medium orange); 2 tablespoons red wine vinegar; 1 1/2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon finely grated orange zest; 1 tablespoon olive oil; 1 large head escarole, washed, dried, and torn into bite-size pieces

Servings: persons

12 (1/2-inch-thick) slices sweet baguette
1 tablespoon olive oil
1 ripe medium Roma tomato, halved
2 1/2 ounces blue cheese, such as Gorgonzola, Roquefort, or Cabrales
1/2 cup jarred piquillo peppers, coarsely chopped
2 tablespoons freshly squeezed orange juice (from 1 medium orange)
2 tablespoons red wine vinegar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon finely grated orange zest
1 tablespoon olive oil
1 large head escarole, washed, dried, and torn into bite-size pieces

1
Heat the oven to 350 degrees F and arrange a rack in the middle.
2
Brush the bread slices with the oil and season with salt and freshly ground black pepper.
3
Bake until crisp and brown on the edges, about 12 to 15 minutes.
4
Remove from the oven, rub each toast vigorously with a cut side of the tomato, and evenly spread 1 teaspoon of the cheese over each toast.
5
Combine the peppers, orange juice, vinegar, salt, pepper, and orange zest in a large, nonreactive bowl.
6
While constantly whisking, slowly drizzle in the oil until completely incorporated.
7
Add the escarole and toss to coat well.
8
Divide among serving plates and top with the toasts.

157

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 12 (1/2-inch-thick) slices sweet baguette, 1 tablespoon olive oil, 1 ripe medium Roma tomato, halved, 2 1/2 ounces blue cheese, such as Gorgonzola, Roquefort, or Cabrales, and more.

Yes, Escarole Salad with Blue Cheese Toasts Recipe 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!

Escarole Salad with Blue Cheese Toasts Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions