Introduction
Escarole paired with bacon, dates, and walnut vinaigrette offers a delightful symphony of flavors. This unique combination celebrates the versatility of escarole while infusing richness from quality ingredients like bacon and toasted walnuts. The balance between sweetness from Medjool dates and the tanginess from red wine vinegar creates an unforgettable taste experience that’s both hearty and refreshing, perfect for any occasion.
Tips for this Recipe
– Toast your walnut pieces before use to enhance their flavor profile.
– For the most optimal texture, ensure bacon is cooked al dente; slightly underdone will allow you to crisp it up in a pan or oven if needed.
– Using a blender for the vinaigrette ensures smooth and consistent results.
Why You Will Love This Recipe
This recipe stands out not only because of its exceptional taste but also due to its nutritional value. Escarole is rich in vitamins A, C, K, calcium, and fiber, making it a wholesome choice. The inclusion of Medjool dates adds natural sweetness along with dietary fiber and antioxidants, while bacon contributes protein to the meal. Together, these ingredients form a dish that’s satisfying yet health-conscious.
Ingredients
1 7- to 8-ounce head of escarole, coarsely torn
6 Medjool dates, halved, pitted, diced
½ cup walnut pieces, toasted
5 bacon slices, cut crosswise into strips
⅓ cup walnut oil or extra-virgin olive oil
1 large shallot, chopped
2 tablespoons red wine vinegar
Fine sea salt
Advised Equipment
– Blender (for the vinaigrette)
– Food Processor (optional for ingredients like dates or walnuts)
– Large Salad Spinner (for washing escarole leaves efficiently)
– Chef’s Knife and Cutting Board (for chopping bacon, dates, and shallots)
– Baking Sheet (optional for roasting bacon before use in the recipe)
– Roasting Pan (alternative option for oven-roasting ingredients if needed)
– Mixing Bowls (use multiple sets if preparing different components simultaneously)
– Measuring Cups and Spoons (for precise measurements of ingredients)
– Salad Serving Dish with Stemware (to elegantly present the dish)
– Digital Kitchen Scale (optional, for consistent results in measuring specific quantities)
History of the Recipe
The culinary roots of combining salads and smoky bacon can be traced back to various regional cooking traditions. However, this particular recipe marries Mediterranean ingredients such as walnuts and escarole with Middle Eastern sweetness through the use of dates. This fusion reflects a modern approach that honors diverse culinary heritages while creating an innovative dish that’s both comforting and refined.
Fun Facts About this Recipe
Did you know that Medjool dates, the star of our recipe, are considered one of nature’s most nutrient-dense fruits? Originating from Morocco, these dates boast an impressive array of antioxidants and fiber. Incorporating them into your meals adds a touch of sweetness without excessive calories. Furthermore, escarole is often overlooked but serves as an excellent base for salads due to its mild taste and high nutritional content, making it the perfect canvas for this unique combination of flavors.
