This easy Escarole Salad with Lemon Basil Vinaigrette is a tasty and refreshing salad that’s a healthy lunch or side dish. It’s Vegan, gluten-free and dairy free! Plus, it’s low in calories and fat.
This salad is perfect if you’re trying the Mediterranean diet, which is mostly how I cook. I have of Italian recipes on this site. You’ll find lots of Italian recipes on this site.
Try my Easy Arugula Salad with Lemon Dressing and Shaved Parmesan too!
Easy Escarole Salad with Lemon
This easy Escarole Salad with Lemon Vinaigrette is a little different from your usual greens. Escarole is a leafy green that doesn’t always get the spotlight it deserves.
I learned about escarole when I was a little girl. My mom used to make the best Italian Wedding Soup with it that she’d serve at big multiple course dinners usually around the holidays. But, not everyone knows that escarole can be eaten raw in salads. It’s a hearty, underrated leafy green vegetable that holds up in your refrigerator longer than regular lettuce or fresh spinach.
Warmer weather in spring and summer is the time of year this escarole salad recipe is best to eat because it’s refreshing, light and won’t add to bloating. Sometimes, you just can’t find enough healthy side dishes to add to your list so, save this one.
Disclosure: This may post contain Amazon affiliate links which means, if you make a purchase, I’ll receive a small commission but, the price you pay is the same.
What is Escarole?
Escarole is a leafy green vegetable that’s part of the chicory family — the same family as endive and radicchio. It looks a bit like a frilly head of lettuce, with broad, curly leaves that are dark green on the outside and pale yellow in the center.
The outer leaves have a slightly bitter flavor, while the inner ones are more tender and mild.
People often cook escarole (it’s great in soups like Italian Wedding Soup or sautéed with garlic and white beans), but it also tastes good raw, especially in salads like this one.
I like making a Lemon Vinaigrette Salad Dressing sometimes in stead of using balsamic vinegar or red wine vinegar just to changes things up a bit. Plus, fresh lemon juice and zest give a salad a nice fresh taste.
Is Escarole Good for You?
Escarole is a nutrient powerhouse. It’s low in calories and high in:
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Fiber – great for digestion
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Vitamins A and K – for healthy eyes, bones, and immune system
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Folate – important for cell function and heart health
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Antioxidants – which help fight off damage from free radicals
Basically, it’s a green that does great things for your body.
Where do I Find Escarole?
You will find head escarole in the produce department of your grocery store. However, it may be harder to find in some parts of the country where it’s not as well known as in the northeastern states.
In my grocery store, escarole is found near the heads of lettuce and maybe referred to as “escarole lettuce”.
Ingredients
*The full, printable recipe is in the recipe card below where you can adjust the servings.
- head of escarole
- cherry tomatoes
- Kalamata olives
Lemon Vinaigrette Salad Dressing Ingredients
- extra-virgin olive oil
- lemon (for lemon juice and zest)
- fresh basil
- garlic powder (or garlic clove)
- salt
- black pepper
Instructions
First, cut the escarole into bite-sized pieces. Then, add it to a large bowl and submerge it in water. Let it sit for a 10-15 minutes to let the dirt and/or sand fall off.
This also lets some of the bitterness out. Let it drain in a colander or put it in a salad spinner to spin off the water.
Then, make the lemon vinaigrette: Add the extra-virgin olive oil, lemon juice, lemon zest, fresh chopped basil, garlic powder, salt and black pepper to a small bowl and stir together.
TIP: Add the olive oil to a one-cup measuring cup and then add the remaining ingredients to it so you don’t have to dirty another bowl.
In a large bowl, add cleaned escarole and lemon vinaigrette dressing and stir together. Add more salt and pepper if you think it needs it.
Like most people, I don’t like wet leafy greens in my salad. Therefore, I use a salad spinner to spin off some of the wetness.
TIP: Keep dressing in a separate container and add to each portion of the salad for single servings.
This salad is simple, light, and zesty — perfect as a side dish or even a light lunch.
Escarole is one of those greens that surprises you. It’s crisp, slightly bitter, but delicious especially with a bright, tangy dressing like this lemon vinaigrette.
Next time you’re in the produce aisle, grab a head of escarole and give this escarole salad recipe a try. Your taste buds (and your body) will thank you!
Additions and Substitutions
- You may use garlic cloves instead of garlic powder (if you’re o.k. with garlic breath.)
- Add some shaved or grated parmesan cheese.
- Add some chopped red onion for flavor and color.
- Use pitted green olives or black olives instead of Kalamata olives, if you prefer.
You may also like
Easy Arugula Salad with Lemon Dressing and Shaved Parmesan
Avocado Bacon Chicken Iceberg Lettuce Wedge Salad
Easy Italian Olive Salad Recipe (and Sandwich Spread)
Easy Escarole Salad with Lemon Basil Vinaigrette Dressing
Ingredients
- 1 head escarole (or about 16 cups)
- 2/3 cup Kalamata olives (or green olives)
- 1 cup cherry tomatoes, sliced in half
Lemon Vinaigrette
- 1/4 cup extra-virgin olive oil
- 10 basil leaves, minced
- 3 tbsp lemon juice
- 1/2 tsp lemon zest
- 1/4 tsp garlic powder
- salt and black pepper to taste
Instructions
- First, cut the escarole into bite-sized pieces. Then, add it to a large bowl and submerge it in water. Let it sit for a 10-15 minutes to let the dirt and/or sand fall off. This also lets some of the bitterness out. Let it drain in a colander or put it in a salad spinner to spin off the water.
- Then, make the lemon vinaigrette: Add the extra-virgin olive oil, lemon juice, lemon zest, fresh chopped basil, garlic powder, salt and black pepper to a small bowl and stir together. TIP: Add the olive oil to a one-cup measuring cup and then add the remaining ingredients to it so you don't have to dirty another bowl.
- In a large bowl, add cleaned escarole and lemon vinaigrette dressing and stir together. Add more salt and pepper if you think it needs it.
Notes
Storage
Store leftovers in an airtight container in the refrigerator. It's best to add the salad dressing to the escarole right before serving because the escarole will wilt after it sits for a long period of time with the dressing. TIP: Keep dressing in a separate container and add to each portion of the salad for single servings.Did You Make This Recipe?
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Categories:
Gluten Free Recipes, Healthier Recipes, Italian Recipes, Italian Side Dishes, Low-carb Recipes, Salads, Side dishes, Summer, Vegan, Vegetarian,
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