Escarole with Bacon, Dates, and Warm Walnut Vinaigrette

Name: Escarole with Bacon, Dates, and Warm Walnut Vinaigrette
Yield: 4 servings
Ingredients: 1 1 7- to 8-ounce head of escarole, coarsely torn; 1 6 Medjool dates, halved, pitted, diced; 1 1/2 cup walnut pieces, toasted; 1 5 bacon slices, cut crosswise into strips; 1 1/3 cup walnut oil or extra-virgin olive oil; 1 1 large shallot, chopped; 1 2 tablespoons red wine vinegar; 1 Fine sea salt

From the kitchen of Carly

Bitter escarole softens under a warm walnut vinaigrette while crispy bacon, chewy dates, and toasted walnuts bring textural contrast and depth. A shallot-forward dressing bridges sweet and savory, making this simple salad feel substantial enough for dinner.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 7- to 8-ounce head of escarole, coarsely torn
16 Medjool dates, halved, pitted, diced
11/2 cup walnut pieces, toasted
15 bacon slices, cut crosswise into strips
11/3 cup walnut oil or extra-virgin olive oil
11 large shallot, chopped
12 tablespoons red wine vinegar
1Fine sea salt

Instructions

Combine escarole, dates, and walnuts in large bowl. Cook bacon in medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bacon to bowl with salad.
Discard drippings from skillet; add walnut oil. Place over low heat. Add shallot; sauté until soft, about 3 minutes. Remove skillet from heat; add vinegar and whisk to blend. Season vinaigrette with sea salt and black pepper. Gradually add warm dressing to salad, tossing to coat. Divide among plates.