Escarole and Fennel Salad with Pears and Gruyère

Becky Luigart-Stayner

Escarole has a pleasant bitterness and sturdy leaves that can withstand being tossed in dressing and still look appealing when passed around the table. If you can't find almond oil, try hazelnut or walnut oil. Sprinkle with black pepper, if desired.

Yield: 6 servings (serving size: about 1 2/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 113
  • Calories from fat: 33%
  • Fat: 4.1g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.9g
  • Carbohydrate: 18.6g
  • Fiber: 5.3g
  • Cholesterol: 5mg
  • Iron: 0.9mg
  • Sodium: 247mg
  • Calcium: 103mg

Ingredients

  • 3 tablespoons sherry vinegar or cider vinegar
  • 1 tablespoon almond oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 6 cups torn escarole (about 1 head)
  • 4 cups thinly sliced fennel bulb (about 1 medium bulb)
  • 3 Bartlett or Anjou pears, cored and thinly sliced
  • 1/4 cup (1 ounce) finely shredded Gruyère cheese

Preparation

  1. Combine first 4 ingredients, stirring with a whisk.
  2. Combine escarole and fennel in a large bowl. Add pears, and toss gently to combine. Drizzle dressing over salad; toss gently to coat. Top with shredded cheese.
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Escarole and Fennel Salad with Pears and Gruyère Recipe at a Glance
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