14309 Escarole Salad with Tomato-Gorgonzola Toasts 20 mins 5 mins 4 to 6 servings Thu Jun 04 11:39:00 -0700 2009 Tue Aug 25 12:57:55 -0700 2009 Easy Spanish CHOW http://www.chow.com/recipes/14309 Tue, 25 Aug 2009 19:57:55 GMT Orange juice and piquillo peppers lend a Spanish flair A dressing of orange juice, piquillo peppers, and olive oil lends a decidedly Spanish flair. Escarole, the chicory that takes a backseat to Belgian endive, has a mild flavor yet holds up great in a salad. Here it is tossed with piquillo peppers, orange juice, and olive oil and topped with toasts for a Spanish-inspired side salad that adds a punch of flavor to anything it’s paired with.

This recipe was featured as part of our Cooking with Winter Ingredients story.

]]> For the toasts:
  1. Heat the oven to 350°F and arrange a rack in the middle. Brush bread slices with oil and season with salt and freshly ground black pepper. Bake until crisp and brown on the edges, about 12 to 15 minutes.
  2. Remove from the oven, rub each toast vigorously with the cut side of the tomato, and evenly spread 1 teaspoon of the cheese over each toast.
For the salad:
  1. Combine peppers, orange juice, vinegar, salt, pepper, and orange zest in a large nonreactive bowl. While constantly whisking, slowly drizzle in oil until completely incorporated. Add escarole and toss to coat well.
  2. Divide among serving plates and top with toasts.
]]> http://www.chow.com/assets/2009/01/escarole_gorgonzola290.jpg Aida Mollenkamp 49 Soup/Salad/Sandwich For the toasts::

]]> 12 (1/2-inch-thick) slices sweet baguette**

]]> 1 tablespoon olive oil

]]> 109 1 ripe medium Roma tomato, halved

]]> 472 2 1/2 ounces Gorgonzola dolce or Cabrales cheese

]]> For the salad::

]]> 1/2 cup jarred piquillo peppers, coarsely chopped

]]> 2 tablespoons freshly squeezed orange juice (from 1 medium orange)**

]]> 2 tablespoons red wine vinegar

]]> 301 1 1/2 teaspoons kosher salt

]]> 305 1/2 teaspoon freshly ground black pepper

]]> 48 1/2 teaspoon finely grated orange zest

]]> 1 tablespoon olive oil

]]> 1 large head escarole, washed, dried, and torn into bite-size pieces**

]]> 1 chow 933 winter 757 lunch 756 office 234 on the side 470 orange 695 quick 39 salad 392 side dish 284 sides 2395 aida mollenkamp 1046 cold weather 14048 winter ingredients 15197 escarole 480 endive 15196 chicory 290 salads