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.
Tried this recipe?Let us know how it was!