10 hazelnut escarole Recipes

  • Escarole and Butter Lettuce Salad with Pomegranate Seeds and Hazelnuts
    champagne vinegar or white wine vinegar and
    12 More
    champagne vinegar or white wine vinegar, fresh orange juice, fresh lemon juice, fresh lime juice, grated lemon peel, grated lime peel, grated orange peel, grapeseed oil or olive oil, head of escarole , coarsely torn, head of butter lettuce , coarsely torn, granny smith apple, quartered, cored, thinly sliced, fresh pomegranate seeds, hazelnuts, toasted , husked
    13 ingredients
  • Skirt Steak with Hazelnut Picada and Wilted Escarole
    skirt steak, cut into 4 portions, head of escarole and
    10 More
    skirt steak, cut into 4 portions, head of escarole, sea salt and freshly ground black pepper, a little extra virgin olive oil, unsalted butter, thick slice of chewy peasant style bread, generous 3/4 cup (180ml) extra-virgin olive oil, shelled hazelnuts, grated or finely shredded zest of 1 orange, orange juice, garlic clove, peeled, oregano, leaves only
    12 ingredients
  • Blood Orange and Duck Confit Salad
    sherry vinegar and
    8 More
    sherry vinegar, blood oranges, divided (3 sectioned, about 1 cup; 1 juiced , about 1/4 cup), dijon mustard, olive oil, salt, pepper, duck confit leg (5-6 oz), shredded, skin, fat , and bones discarded (about 3/4 cup), mixed winter salad greens (such as romaine, escarole, and spinach), skinned chopped hazelnuts, toasted
    5 min, 9 ingredients
  • Escarole Salad with Hazelnuts and Currants Escarole Salad with Hazelnuts and Currants
    minced garlic, extra-virgin olive oil, dried currants and
    6 More
    minced garlic, extra-virgin olive oil, dried currants, cider vinegar, salt, black pepper, heads escarole (2 lb), dark outer leaves removed and pale green and yellow inner leaves torn into bite-size pieces (16 cups), fresh flat-leaf parsley leaves, hazelnuts, toasted and chopped
    30 min, 9 ingredients
  • Salad of Fall Greens with Persimmons and Hazelnuts Salad of Fall Greens with Persimmons and Hazelnuts
    fresh tangerine juice, grated tangerine peel and
    10 More
    fresh tangerine juice, grated tangerine peel, vegetable oil, hazelnut oil or walnut oil, balsamic vinegar, salt, ground cinnamon, head escarole (about 11 oz), torn into 2-inch pieces (about 12 cups), watercress, stemmed (about 6 cups), fuyu persimmon, peeled, halved, thinly sliced, hazelnuts, toasted, skin rubbed off
    12 ingredients
  • Chicken Milanese with Escarole Salad and Pickled Red Onions (Anne Burrell) Chicken Milanese with Escarole Salad and Pickled Red Onions (Anne Burrell)
    red wine vinegar, cold water, kosher salt, sugar and
    15 More
    red wine vinegar, cold water, kosher salt, sugar, really good shots hot sauce (recommended : tabasco), red onion, sliced into very thin rings, all-purpose flour, eggs, beaten with 1 tbsp of water, panko bread crumbs, grated parmigiano-reggiano, organic chicken breasts , butterflied and lightly pounded to 1/4-inch thick, kosher salt, extra-virgin olive oil, for frying, butter, grated pecorino, toasted hazelnuts, freshly chopped parsley leaves, head escarole, washed , spun dry, cut into bite size pieces, high-quality extra-virgin olive oil
    40 min, 19 ingredients
  • Lentils with Garlic Sausage Lentils with Garlic Sausage
    extra-virgin olive oil and
    11 More
    extra-virgin olive oil, french garlic sausage or kielbasa, cut into 3/4-inch pieces, leeks, white and tender green parts only, thinly sliced, carrot, diced, garlic, minced, french green lentils, thyme sprigs, 1 rosemary sprig and 1 fresh bay leaf, tied in a bundle, salt, hazelnuts, dijon mustard, head of escarole, chopped, chopped parsley
    1 hour 15 min, 12 ingredients
  • Warm Salad Of Autumn Greens With Plum Vinaigrette Warm Salad Of Autumn Greens With Plum Vinaigrette
    vinaigrette, plum preserves and
    11 More
    vinaigrette, plum preserves, champagne vinegar or white wine vinegar, dijon mustard, canola or peanut oil, chopped shallots, salt and freshly ground black pepper to taste, salad, spinach or 1 lb. fresh loose, red or green swiss chard or young kale, heads frisee or escarole, olive oil or peanut oil, roasted , peeled hazelnuts, roughly chopped (about 3 oz)
    13 ingredients




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