Escarole Salad With Apples, Candied Walnuts, And Saint André Cheese
Serves: 4
Aurelia Collier
1 January 1970
Based on User reviews:
65
Spice
45
Sweetness
37
Sourness
39
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
2 tbsps
Olive Oil (divided)1 cup
Walnut Halves1 tbsp
Sugar3 tbsps
Shallot (chopped)1 tbsp
Apple Cider VinegarDirections:
1
Heat 1 tablespoon oil in heavy large skillet over high heat
2
Add apple wedges; cook until beginning to brown, 2 to 3 minutes per side
3
Divide among plates
4
Reduce heat to medium-high
5
Add remaining 1 tablespoon oil and walnuts to skillet; stir 1 minute
6
Sprinkle walnuts with sugar; stir until walnuts and sauce are deep brown, about 30 seconds
7
Using slotted spoon, transfer walnuts to small bowl
8
Add shallots to skillet; stir until soft, 10 to 15 seconds
9
Stir in vinegar, then add escarole and radicchio to skillet
10
Sprinkle with salt and pepper and toss until beginning to wilt, about 1 minute
11
Season with salt and pepper
12
Mound salad on plates alongside apples
13
Top with cheese and walnuts
14
Heat 1 tablespoon oil in heavy large skillet over high heat
15
Add apple wedges; cook until beginning to brown, 2 to 3 minutes per side
16
Divide among plates
17
Reduce heat to medium-high
18
Add remaining 1 tablespoon oil and walnuts to skillet; stir 1 minute
19
Sprinkle walnuts with sugar; stir until walnuts and sauce are deep brown, about 30 seconds
20
Using slotted spoon, transfer walnuts to small bowl
21
Add shallots to skillet; stir until soft, 10 to 15 seconds
22
Stir in vinegar, then add escarole and radicchio to skillet
23
Sprinkle with salt and pepper and toss until beginning to wilt, about 1 minute
24
Season with salt and pepper
25
Mound salad on plates alongside apples
26
Top with cheese and walnuts