Escarole with Bacon, Dates, and Warm Walnut Vinaigrette

By LaLaCooks

Recipes & Menus / recipes

Escarole with Bacon, Dates, and Warm Walnut Vinaigrette

4 servings

PREP TIME:

25 minutes

TOTAL TIME:

25 minutes

Recipe by Myra Goodman and Sarah LaCasse

Photograph by Kiyoshi Togashi

February 2011

Ingredients

• 1 7- to 8-ounce head of escarole, coarsely torn
• 6 Medjool dates, halved, pitted, diced
• 1/2 cup walnut pieces, toasted
• 5 bacon slices, cut crosswise into strips
• 1/3 cup walnut oil or extra-virgin olive oil
• 1 large shallot, chopped
• 2 tablespoons red wine vinegar
• Fine sea salt

Details

Servings 4
Cooking time 50mins
Adapted from bonappetit.com

Preparation

Step 1

Preparation

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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