Escarole With Bacon, Dates, And Warm Walnut Vinaigrette
Serves: 2
Cody DuBuque
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
53
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Combine escarole, dates, and walnuts in large bowl
2
Cook bacon in medium skillet over medium-high heat until brown and crisp
3
Using slotted spoon, transfer bacon to paper towels to drain
4
Add bacon to bowl with salad
5
Discard drippings from skillet; add walnut oil
6
Place over low heat
7
Add shallot; sauté until soft, about 3 minutes
8
Remove skillet from heat; add vinegar and whisk to blend
9
Season vinaigrette with sea salt and black pepper
10
Gradually add warm dressing to salad, tossing to coat
11
Divide among plates
12
Combine escarole, dates, and walnuts in large bowl
13
Cook bacon in medium skillet over medium-high heat until brown and crisp
14
Using slotted spoon, transfer bacon to paper towels to drain
15
Add bacon to bowl with salad
16
Discard drippings from skillet; add walnut oil
17
Place over low heat
18
Add shallot; sauté until soft, about 3 minutes
19
Remove skillet from heat; add vinegar and whisk to blend
20
Season vinaigrette with sea salt and black pepper
21
Gradually add warm dressing to salad, tossing to coat
22
Divide among plates