Escarole Salad with Maple Vinaigrette
A member of the endive family, escarole is a highly nutritious green with a slight peppery bite that is complemented beautifully by the sweet dressing.
1/4 cup (60 mL) extra-virgin olive oil
2 Tbsp (30 mL) maple syrup
2 Tbsp (30 mL) red wine vinegar
1 Tbsp (15 mL) grainy mustard
1 clove garlic, minced
Salt and pepper to taste
1/2 cup (125 mL) pecan pieces
1 bunch escarole
4 hard-boiled eggs, sliced
2 Bosc pears, cored and sliced thinly
2 red bell peppers, sliced thinly
In small bowl, whisk together olive oil, maple syrup, vinegar, mustard, garlic, salt, and pepper; set aside.
In dry skillet, toast pecans for 2 minutes and remove from heat.
Roughly chop escarole leaves and place in large bowl. Toss with eggs, pears, and red peppers.
Divide salad among serving plates, top with pecans, and drizzle on maple dressing.
Serves 4.
Each serving contains: 422 calories; 11 g protein; 30 g total fat (4 g sat. fat, 0 g trans fat); 32 g carbohydrates; 9 g fibre; 80 mg sodium
source: "A Touch of Maple", alive #340, February 2011
Escarole Salad with Maple Vinaigrette
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
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