Escarole With Bacon, Dates, And Warm Walnut Vinaigrette

6 faves
More from this source


Add a comment


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

You might also like

Braised Escarole And Pancetta Recipe
La Tavola Marche
Black-Eyed Peas With Bacon And Escarole Recipe
Real Simple
Halibut, Clams, And Pancetta With Escarole
White Bean, Escarole And Meatball Soup
One Hungry Mama
Braised Escarole With Apples And Bacon
The Kitchn
Pan-Seared Sea Bass With White Bean Ragout
Wolfgang Puck
Escarole With Bacon And White Beans
Cooking Light
Pasta With Beans & Escarole
Escarole With Cannellini Beans
Fettuccine With Escarole And Brie
Food & Wine