Support the site — ☕ Buy me a coffee
Escarole Salad
I stumbled onto this combination three years ago when I needed to use up a bunch of escarole before it went limp in the crisper drawer. I tossed it with crispy pancetta, tangy pine nuts, and a sharp lemon vinaigrette, and it completely won me over.
Ingredients
Method
- Blanch the escarole: Bring a large pot of salted water to a boil. Add the chopped escarole and cook for exactly 30 seconds. Immediately drain and plunge the greens into an ice bath to stop the cooking. Drain thoroughly and pat dry with paper towels or spin in a salad spinner. Visual cue: The leaves should look bright green and slightly wilted but still retain some crunch.
- Cook the pancetta: While the water boils, heat a large skillet over medium heat. Add the diced pancetta (no oil needed) and cook until golden brown and crispy, about 5-7 minutes. Use a slotted spoon to remove the pancetta to a paper towel-lined plate, leaving the rendered fat in the pan.
- Make the dressing: In the same skillet with the warm pancetta fat (reduce heat to low), add the minced garlic and cook for 30 seconds until fragrant. Remove from heat. Whisk in the lemon juice, Dijon mustard, honey, salt, and pepper. Visual cue: The mixture should emulsify slightly as it cools.
- Toast the pine nuts: In a small dry skillet over medium-low heat, toast the pine nuts for 2-3 minutes, stirring frequently until golden and fragrant. Watch them closely as they burn quickly. Set aside to cool.
- Assemble: Place the dried escarole in a large serving bowl. Pour the warm vinaigrette over the greens while they are still slightly dry (the residual heat from blanching helps coat them). Toss gently with tongs until evenly coated.
- Finish and serve: Sprinkle the crispy pancetta, toasted pine nuts, and grated Parmesan cheese over the top. Taste and add more salt or pepper if needed. Serve immediately.
Nutrition
Notes
The bitterness of the greens cuts through the richness of the fat perfectly, creating something that feels sophisticated but takes less than fifteen minutes to assemble. My biggest tip? Don't skip blanching the escarole for just thirty seconds; it softens the tough stems without turning the leaves into mush, keeping the salad crisp and vibrant.
I serve this alongside roasted chicken or grilled fish on busy weeknights because it comes together faster than ordering takeout. It’s become a reliable staple in my rotation because it tastes like you spent time, but really just requires good ingredients and a quick toss.
![](https://haleyskitchen.com/wp-content/uploads/2025/02/haleys-book-transp.png"){kind=spacer}
