Salad with escarole and bacon
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 440, total fat 32 G., saturated fats 7 G., proteins 11 G., carbohydrates 31 G., fiber 9 G., cholesterol 19 mg, sodium 537 mg, sugar - G.
Calories 440, total fat 32 G., saturated fats 7 G., proteins 11 G., carbohydrates 31 G., fiber 9 G., cholesterol 19 mg, sodium 537 mg, sugar - G.
Although this salad appears simple, it's packed with a bouquet of complex flavors from its ingredients, which work perfectly together to create an unforgettable experience. At the same time, it's quite light and makes a wonderful holiday appetizer or vitamin-packed side dish. The zesty flavor of fresh watercress is harmoniously accented by the garlicky dressing and tart blue cheese, while the sweet, juicy orange and dates provide a lovely balance. For a touch of crunch, add chopped hazelnuts and crumbled bacon. Enjoy this salad with a slice of cornbread.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 slices of bacon
- 3 oranges
- 1 clove garlic, coarsely chopped
- 2 tablespoons red wine vinegar
- 1/3 cup olive oil
- 1 medium bunch watercress, tough stems trimmed
- 1 cup fresh parsley leaves
- 1 small head escarole, torn into pieces (remove outer leaves)
- 1/3 tbsp. coarsely chopped roasted hazelnuts
- 1/3 cup coarsely chopped dried dates
- 1/3 cup crumbled blue cheese
- Toasted cornbread, for serving (optional)
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Cooking the dish according to the recipe:
- In a large skillet over medium-high heat, cook the bacon until crisp, 8-10 minutes. Transfer to a plate lined with paper towels to drain.
- Meanwhile, separate the oranges into segments: trim the ends, then remove the peel and white pith. Working over a bowl, cut each segment lengthwise, releasing the segments from the membranes. Remove all the seeds.
- Place the garlic on a cutting board and sprinkle with 1/4 teaspoon of salt, then mash with the flat side of a large knife until it forms a paste. In a large bowl, combine the vinegar and garlic paste, season with salt and pepper to taste, then stir in the olive oil.
- Add watercress, parsley, and escarole, and season with pepper. Divide the salad among bowls and crumble the bacon on top. Sprinkle with oranges, hazelnuts, dates, and blue cheese. Serve with cornbread.
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