Escarole Salad with Apples, Candied Walnuts, and Saint Andre Cheese

A Simple Elegance: Escarole Salad Reimagined

As a busy professional, finding time to cook a satisfying and healthy meal can feel like a Herculean task. But sometimes, the most impressive dishes are the simplest. This Escarole Salad with Apples, Candied Walnuts, and Saint Andre Cheese is a perfect example. It's a symphony of textures and flavors that's surprisingly quick to prepare, yet elegant enough to serve to guests or enjoy as a special treat for yourself after a long day.

The beauty of this salad lies in its unexpected combinations. The slightly bitter escarole is beautifully balanced by the sweetness of the candied walnuts and crisp apples. The creamy Saint Andre cheese (or a substitute like Brie or Camembert, as I often use) adds a luxurious touch, while the subtle tang of apple cider vinegar ties everything together. It’s a delightful dance of sweet, salty, bitter, and creamy that’s surprisingly addictive. I often find myself craving this salad even when I'm not particularly hungry – it's just that satisfying!

I first discovered this recipe during a business trip to France. I was overwhelmed with the sheer volume of meetings and presentations, and frankly, my diet consisted mainly of sad desk lunches and lukewarm coffee. One evening, desperate for a moment of calm and something nutritious, I stumbled upon a small bistro tucked away on a quiet side street. The menu was simple, but the Escarole Salad stood out. The presentation was stunning, a vibrant burst of color on a plain white plate, and the first bite was a revelation. It was so much more than just a salad; it was an experience.

Since then, I’ve adapted the recipe to fit my busy lifestyle. It's perfect for a quick weeknight dinner or a sophisticated lunch. The candied walnuts are a real highlight, adding a delightful crunch and a touch of sweetness that elevates the entire salad to another level. The process of candying them is incredibly simple – just a matter of tossing them in a little sugar and oil until they're beautifully caramelized. It’s a small step that makes a huge difference in the overall taste and texture.

One of the things I love most about this salad is its versatility. You can easily adjust the ingredients to suit your preferences and what you have on hand. Feel free to experiment with different types of cheese, add some toasted pecans or other nuts if you prefer, or even incorporate some dried cranberries or other dried fruits for an extra layer of flavor. The key is to keep the balance of flavors in mind – the bitter, the sweet, the salty, and the creamy – and let your creativity guide you.

More than just a healthy meal, this salad represents a moment of mindful indulgence. It’s a reminder that even amidst the chaos of a busy life, there’s always time to savor something delicious and nourishing. It’s a testament to the fact that simple ingredients, skillfully combined, can create something truly extraordinary. So, go ahead, give this salad a try. I think you’ll be pleasantly surprised at how much you enjoy it.

Beyond the Recipe: This salad isn’t just about the delicious taste; it's also about the journey. The process of creating this dish, from carefully selecting the ingredients to the satisfying crunch of the candied walnuts, is a meditation in itself. It's a way to connect with food on a deeper level, to appreciate the simple pleasures of cooking, and to find a moment of peace in the midst of a busy day. In our fast-paced world, it’s easy to forget the importance of slowing down and enjoying the small things. This salad is my reminder to do just that.

A Final Thought: This salad is more than just a recipe; it's a gateway to mindful eating and a celebration of simple flavors. It’s a delicious reminder that even the busiest among us can find time for a healthy, delicious, and satisfying meal. So, take a moment, savor each bite, and enjoy the simple elegance of this Escarole Salad.

Step-by-step

• Heat 1 tablespoon oil in heavy large skillet over high heat.
• Add apple wedges; cook until beginning to brown, 2 to 3 minutes per side.
• Divide among plates.
• Reduce heat to medium-high.
• Add remaining 1 tablespoon oil and walnuts to skillet; stir 1 minute.
• Sprinkle walnuts with sugar; stir until walnuts and sauce are deep brown, about 30 seconds.
• Using slotted spoon, transfer walnuts to small bowl.
• Add shallots to skillet; stir until soft, 10 to 15 seconds.
• Stir in vinegar, then add escarole and radicchio to skillet.
• Sprinkle with salt and pepper and toss until beginning to wilt, about 1 minute.
• Season with salt and pepper.
• Mound salad on plates alongside apples.
• Top with cheese and walnuts.