Escarole Salad with Blue Cheese Toasts

Escarole Salad with Blue Cheese Toasts
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  • 1 large head "escarole,": washed, dried, and torn into bite-size pieces
  • 1 tablespoon olive oil
  • ½ teaspoon finely grated orange zest
  • ½ teaspoon freshly ground black pepper
  • 1 ½ teaspoons kosher salt
  • 2 tablespoons red wine vinegar
  • 2 tablespoons freshly squeezed orange juice (from 1 medium orange)
  • + 7 more ingredients
    • ½ cup jarred piquillo peppers, coarsely chopped
    • For the salad::
    • 2 ½ ounces blue cheese, such as Gorgonzola, Roquefort, or Cabrales
    • 1 ripe medium Roma tomato, halved
    • 1 tablespoon olive oil
    • 12 (½-inch-thick) slices sweet baguette
    • For the toasts::

For the toasts: Heat the oven to 350°F and arrange a rack in the middle. Brush the bread slices with the oil and season with salt and freshly ground black pepper. Bake until crisp and brown on the edges, about 12 to 15 minutes. Remove from the oven, rub each toast vigorously with a cut side...

View full recipe at Chow


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