Endive and Apple Salad

(recipe from Food & Wine magazine)

1/4 cup apple cider vinegar
1 tsp. Dijon mustard
1 tsp. minced shallot
1 tsp. sugar
3/4 cup olive oil
3 heads Belgian endive, halved lengthwise, cut crosswise into 1/2-inch pieces
1 cup torn escarole leaves
1/2 medium Fuji or Braeburn apple, cored, cut into 6 wedges, thinly sliced crosswise

Whisk first 4 ingredients in a small bowl.  Gradually whisk in the oil.  Season to taste with salt and pepper.  Set vinaigrette aside.  Mix endive, escarole, and apple in a large bowl.  Toss salad with 1/4 cup of the vinaigrette, or to taste.

White Bean Soup with Escarole

(recipe from The Food Network)

2 Tbsp. olive oil
1 onion, finely chopped
2 carrots, finely chopped
1 clove garlic, minced
4 cups broth
2 (16-oz.) cans white cannellini beans, drained
4 fresh sage leaves, cut into chiffonade
8 oz. escarole (or kale!), cut into chiffonade
1/4 cup chopped Italian parsley
salt and pepper

Heat oil in a 4-quart saucepan.  Add onion and carrots, cover, and simmer 5 minutes or until tender.  If vegetables stick to saucepan, add some water, cover and continue to simmer.

Add the garlic and sauté for a moment.  Add 1 of the cans of beans and mash with a potato masher.  Add the other can of beans along with the broth and bring to a simmer with the sage.  Simmer 10 minutes or until as thick as you like it.  If too thick, add more water; if too thin, boil down until some of the liquid has evaporated.

Stir the escarole (or kale) into the pot, cover, and simmer 5 minutes or until tender.  Uncover, add parsley and adjust seasoning.

Escarole and Edamame Salad

(recipe from Gourmet magazine)

2 cups frozen shelled edamame
1 Tbsp. red-wine vinegar
1/2 tsp sugar (I used honey)
3 Tbsp. olive oil
1 1/2 lb. escarole, trimmed and cut crosswise into very thin strips (8 cups)
1/3 cup finely chopped mint
2/3 cup grated Parmigiano-Reggiano (I omitted this)

Cook edamame in a 3-quart pot of well-salted boiling water for 5 minutes.  Drain and rinse under cold water to stop cooking.  Drain edamame again and pat dry.

Whisk together vinegar, sugar, 1/2 tsp. salt, and 1/4 tsp. pepper in a small bowl until sugar and salt are dissolved.  Add oil in a slow stream, whisking until combined.

Toss together edamame, escarole, and mint in a large bowl.  Add cheese and drizzle salad with dressing, then toss again.  Serve immediately.

(I am in love with this salad!  It is simple to make and very fresh tasting.)

Bitter Greens Salad with Walnut-Shallot Vinaigrette

(recipe from Christina Cooks)

Vinaigrette:
3 Tbsp. olive oil
1 tsp. walnut oil
1 tsp. brown rice syrup (I used agave syrup, and also made with no sweetener - both fine)
1 shallot, very finely minced (I also used red onion, with success)
1 clove garlic, very finely minced
1 Tbsp. red wine vinegar
2/3 tsp. salt
cracked black pepper

Salad:
2 belgian endive, halved lengthwise, sliced into long ribbons
2 cups hand-shredded escarole
2 cups baby arugula
1 cup hand-shredded watercress
1 cup finely shredded radicchio
1/2 cup coarsely chopped walnuts, lightly pan toasted (optional)

Prepare vinaigrette:  Whisk together ingredients in a small bowl until emulsified (or shake in a small jar).  Set aside for flavors to develop.

Make salad:  Combine all salad ingredients in a large bowl.  Toss gently with dressing to coat the leaves.

Makes 5 to 6 servings.

(Nice, substantial salad.  I find that the greens keep for several days if cut and tossed and stored in an airtight container, undressed.  I just love a simple, bitter greens salad!  I actually added an extra tablespoon of vinegar to my vinaigrette.)

Hearty Greens Soup with Pasta and Tomatoes

(recipe from Whole Foods Market)

2 Tbsp. olive oil
3 cloves garlic, chopped
1 medium yellow onion, chopped
1 bay leaf
salt and pepper to taste
4 plum tomatoes, cored and chopped (I used one 15 oz. can chopped tomatoes)
2 carrots, chopped
8 cups water (or broth)
1 bunch Swiss chard (about 3/4 lb.), roughly chopped
1/2 bunch escarole (about 1/2 lb.), stemmed and roughly chopped
1/2 lb. dried bowtie pasta (I used wheat-free macaroni)
1 (3-inch) Parmigiano Reggiano rind, plus grated cheese for garnish (I omitted this)
1/4 lb. baby spinach

Heat oil in a large pot over medium heat.  Add garlic, onions, bay leaf, salt and pepper and cook, stirring often, until caramelized, about 15 minutes.  Add tomatoes and cook until most of the liquid is released and absorbed, about 5 minutes more.  Add carrots and water and bring to a boil, scraping up any browned bits from the bottom of the pot.

Stir in Swiss chard, escarole, pasta and Parmigiano Reggiano rind, reduce heat, cover and simmer until broth is flavorful and greens and pasta are tender, about 15 minutes.  Stir in spinach and season with salt and pepper.

Remove and discard bay leaf and rind from the soup, then ladle into bowls.  Garnish with grated cheese and serve.

(All of the greens packed into this soup made it so good!  I'd almost rather switch the pasta for beans in this recipe.  It makes a lot, and is very hearty.)

Fennel, Frisee, and Escarole Salad

(recipe from an Italian cooking magazine)

3 Tbsp. minced shallot

2 Tbsp. fresh lemon juice

1 tsp. red wine vinegar

1/2 tsp. fine sea salt

1 small head escarole, torn into bite-size pieces

1 small head frisee, torn into bite-size pieces

1 small fennel bulb, quartered and thinly sliced or shaved

1/4 cup olive oil

chopped and toasted walnuts

Stir together shallot, lemon juice, vinegar, salt, and 1/2 tsp. pepper in a small bowl. Let stand 5 minutes. Meanwhile, toss together greens and fennel in a salad bowl.

Whisk oil into shallot mixture, then toss with salad. Top with walnuts.

(This recipe was made 7/29/11 with Colleen before the Beirut concert. We drank champagne.)