Escarole With Bacon, Dates, and Warm Walnut Vinaigrette
"Bon Appétit | February 2011
By Myra Goodman and Sarah LaCasse
Read More http://www.epicurious.com/recipes/food/views/Escarole-with-Bacon-Dates-and-Warm-Walnut-Vinaigrette-363709#ixzz1cDOOiPGT"
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 head escarole, coarsely torn (7- to 8-ounce)
- 6 medjool dates, halved, pitted, diced
- 1⁄2 cup walnut pieces, toasted
- 5 slices bacon, cut crosswise into strips
- 1⁄3 cup walnut oil or 1/3 cup extra-virgin olive oil
- 1 large shallot, chopped
- 2 tablespoons red wine vinegar
- fine sea salt
directions
- Combine escarole, dates, and walnuts in large bowl. Cook bacon in medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bacon to bowl with salad.
- Discard drippings from skillet; add walnut oil. Place over low heat. Add shallot; sauté until soft, about 3 minutes. Remove skillet from heat; add vinegar and whisk to blend. Season vinaigrette with sea salt and black pepper. Gradually add warm dressing to salad, tossing to coat. Divide among plates.
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RECIPE SUBMITTED BY
Queen Dana
United States
I love trying new dishes. For me, food is a way of experiencing the world without leaving my home, and I'm hoping that as my two sons get older that I can convince them to come with me on my culinary adventures.
