Raw Escarole Salad with Pears, Dates and Bacon with a Walnut Oil Vinaigrette
A perfect salad for fall, with sturdy greens and crisp Bosc pear.
The addition of sweet dates and savory bacon makes for a satisfying pairing of flavors. If you’d like to add some cheese, crumbled blue would be an excellent choice.
For more recipes featuring escarole, see our recipe roundup!
Raw Escarole Salad with Pears, Dates and Bacon with a Walnut Oil Vinaigrette
A perfect salad for fall, with sturdy greens and crisp Bosc pear. The addition of sweet dates and savory bacon makes for a satisfying pairing of flavors. If you’d like to add some cheese, crumbled blue would be an excellent choice. Adapted from Earthbound Cook. Serves 4 to 6.
Ingredients
Walnut Vinaigrette:
- 1/3 cup walnut oil
- 2 Tbsp. red wine vinegar
- Salt and pepper to taste
Escarole Salad:
- 1 large head escarole
- 6 to 8 Medjool dates pitted and chopped
- 1 small shallot thinly sliced
- 1/3 cup walnut halves & pieces look for them in Sigona’s dried fruit & nut section
- 4 to 6 slices crisp-cooked bacon crumbled
- 1 ripe Bosc pear halved, quartered, core removed; quarters sliced lengthwise into four slices
Instructions
- In a small bowl, whisk together the walnut oil and vinegar. Season to taste with salt and pepper. Set aside.
- Cut out the core of the escarole and separate the leaves. Wash leaves well and spin dry (repeat if necessary, to rid escarole of sand); tear or chop leaves into bite-sized pieces, discarding any tougher/core ends and.
- In a large bowl, add the escarole, dates and shallot. Drizzle with a couple tablespoons of the vinaigrette and toss well to incorporate.
- Divide the tossed greens among 4 to 6 individual salad plates or leave it in a large serving bowl. Top each serving with walnuts, crumbled bacon and four slices of pear; season with black pepper. Serve immediately and remaining vinaigrette on the side.
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