Escarole salad with garlic dressing
Indulge in the flavorful combination of escarole greens topped with a zesty garlic dressing. Elevate your taste buds with this vibrant and refreshing salad.
Ingredients:
- 1 large egg yolk
- 2 tablespoons Dijon mustard
- 3 tablespoons plus 1 teaspoon balsamic vinegar
- 1 large garlic clove, minced
- 1 small shallot, minced
- 1 cup canola oil
- 1/2 cup extra-virgin olive oil
- Kosher salt
- Pepper
- 12 breakfast radishes
- 340g Castelfranco or radicchio, leaves torn into large pieces
- 230g small tomatoes, quartered
- 1 small red endive, leaves separated
- 140g baby zucchini, halved
- 110g sugar snap peas, trimmed and halved if large
- 90g baby carrots, halved lengthwise
- 1 Persian cucumber, thinly sliced
- 8 thin asparagus spears, cut into 3-inch pieces
- 30g baby arugula (2 cups)
- Kosher salt
- Pepper
- Mixed herbs, such as basil and chervil, for garnish
Instructions:
- Using a food processor, mix together the initial 5 components with 2 tablespoons of water. While the machine is running, slowly pour in both types of oil until well mixed. If you prefer a runnier vinaigrette, mix in an additional 1 to 2 tablespoons of water. Add salt and pepper to taste.
- Combine all the components except the herbs in a mixing bowl. Season with salt and pepper. Mix with 1/4 cup of the vinaigrette. Decorate with herbs and provide extra dressing on the side; keep the rest of the dressing for a different salad.
Summary:
- Calories: 752 kcal
- Fat: 74 g
- Protein: 6 g
- Carbs: 25 g
- Potassium: 1236 mg
- Magnesium: 64 mg