Photo: Anna Pelzer
Escarole Salad with Blue Cheese Toasts Recipe
13 ingredients
4 to 6 servings
openrecipes
Escarole, the chicory that takes a backseat to Belgian endive, has a mild flavor yet holds up great in a salad. Here it's tossed with piquillo peppers, orange...
Estimated Nutrition (whole recipe, rough)
318
Calories
9g
Protein
22g
Fat
24g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Blue Cheese | 1 oz (28g) | 100 |
| Orange | 1 medium (131g) | 62 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 (1/2-inch-thick) slices sweet baguette
- 1 tablespoon olive oil
- 1 ripe medium Roma tomato, halved
- 2 1/2 ounces blue cheese, such as Gorgonzola, Roquefort, or Cabrales
- 1/2 cup jarred piquillo peppers, coarsely chopped
- 2 tablespoons freshly squeezed orange juice (from 1 medium orange)
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon finely grated orange zest
- 1 tablespoon olive oil
- 1 large head
- washed, dried, and torn into bite-size pieces
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes