Escarole is one of those greens I LOOOOOVE to use in a salad. It has a firm texture and an exciting flavor; to me it’s a sleeper hit. Whether you cook it or dress it with a nice bright vinaigrette, escarole stands up to whatever you dish out—it’s a green with a strong personality. Add a big ol’ acid punch with these onions, and this is what I call a party in your mouth.
Recipe information
Yield
serves: 4
Ingredients
for the pickled onions
for the escarole salad
Preparation
FOR THE PICKLED ONIONS
Step 1
Combine the vinegar with 1/2 cup cold water in a small bowl. Add the salt, sugar, and Tabasco and stir to combine; add the onion and let sit for at least 1 hour.
FOR THE ESCAROLE SALAD
Step 2
Put the Pecorino, walnuts, and chives in a food processor and pulse until coarsely chopped. In a large bowl, toss the escarole with the walnut mixture and some of the pickled red onions. Dress with a bit of the pickling liquid and finishing oil. Season with salt.
