Escarole and Celery Heart Salad With Warm Rosemary Dressing

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Democracy Dies successful Darkness

The vinaigrette for this crockery is truly conscionable an infused rosemary-garlic lipid that is whisked unneurotic with reddish vino vinegar and chopped sun-dried tomatoes. Tossing the crockery portion the vinaigrette is inactive lukewarm softens the pugnacious leaves of escarole.

The greens and celery tin beryllium prepped 1 time successful advance; wrapper loosely successful damp insubstantial towel and refrigerate until acceptable to use. The lipid for the dressing, and the dressing itself, should beryllium heated conscionable earlier serving.

From nutrient writer Tony Rosenfeld.

Ingredients

2 mean heads escarole (about 1 pound), chopped into 1-inch pieces, washed and dried
1 lb celery hearts (trimmed), chopped connected the diagonal into bladed slices
1/2 cupful freshly grated Parmigiano-Reggiano cheese
1/2 cupful extra-virgin olive oil
2 mean cloves garlic, smashed
4 oil-packed sun-dried tomatoes, finely chopped
Leaves from 1 oregon 2 sprigs rosemary, finely chopped (2 teaspoons)
3 tablespoons reddish vino vinegar
3/4 spoon kosher salt, oregon to taste
1/2 spoon freshly crushed achromatic pepper, oregon to taste

Nutritional Facts

Per serving

Calories
173
Fat
16 g
Saturated Fat
3 g
Carbohydrates
4 g
Sodium
362 mg
Cholesterol
6 mg
Protein
4 g
Fiber
2 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutrient writer Tony Rosenfeld.

Tested by Bonnie S. Benwick.

Published November 21, 2009

Updated March 13, 2026