Photo: Anna Pelzer
Escarole Salad
9 ingredients
4 servings
openrecipes
We love serving this bitter winter green dressed simply with a Sherry vinaigrette
Estimated Nutrition (whole recipe, rough)
380
Calories
30g
Protein
24g
Fat
5g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 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
- 1 small shallot, finely chopped
- 1 anchovy fillet packed in oil, chopped
- 3 olive oil
- 1 Sherry vinegar
- 1/4 Dijon mustard
- 1/4 kosher salt
- Pinch of freshly ground black pepper
- 1 head escarole, leaves torn (about 8 cups)
- 1 chopped toasted almonds
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes