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Jean-Georges Vongerichten’s Escarole and Strawberry Salad Recipe

Jean-Georges Vongerichten's Escarole and Strawberry Salad

May 13, 2020 by

Zipporah Wilson Zipporah Wilson

The famed chef shares a recipe to benefit New York City’s restaurant scene.

Providing 45-plus recipes from NYC's best chefs and restaurants, Serving New York: For All the People Who Make NYC Dining Unforgettable ($15, inHouse at Home) is a new cookbook to support the ROAR x Robin Hood Foundation NYC restaurant worker relief fund. The book curated by Kristin Tice Studeman features a gorgeous seasonal salad from Jean-Georges Vongerichten, whose first restaurant, JoJo, is known for bringing farm-fresh produce to the table. The salad combines baby gem lettuce leaves, escarole, strawberries and gorgonzola, finished with extra virgin olive oil. Here, find the warm-weather recipe that might be best enjoyed from home.

Ingredients:

(Serves 4)

Dressing

3 tablespoons sherry vinegar

2 teaspoons fresh lemon juice

1/2 teaspoon Kosher salt

1/3 cup extra-virgin olive oil, plus more for serving

1 teaspoon lemon zest

Salad and Assembly

2 cups baby gem lettuce leaves, washed and dried

1 cup frisée, endive or radicchio

½ cup dressing

1 cup strawberries (preferably Harry’s Berries, if you can find them!), quartered

½ cup gorgonzola or other blue cheese, crumbled, at room temperature

Freshly ground black pepper, for serving

Fresh basil leaves, torn, for serving

Dressing

Combine sherry vinegar, lemon juice, salt, olive oil and lemon zest in a small bowl and whisk to combine. (You will have more dressing than the recipe requires. Cover and chill the rest for later use, up to one week.)

Salad and Assembly

Arrange baby gem lettuce, frisée, 2 tablespoons dressing, strawberries and gorgonzola in even layers on a serving plate. Finish with extra-virgin olive oil, ground black pepper and basil leaves.













Jean-Georges Vongerichten's Escarole and Strawberry Salad

May 13, 2020 by Zipporah Wilson

The famed chef shares a recipe to benefit New York City’s restaurant scene.

Providing 45-plus recipes from NYC's best chefs and restaurants, Serving New York: For All the People Who Make NYC Dining Unforgettable ($15, inHouse at Home) is a new cookbook to support the ROAR x Robin Hood Foundation NYC restaurant worker relief fund. The book curated by Kristin Tice Studeman features a gorgeous seasonal salad from Jean-Georges Vongerichten, whose first restaurant, JoJo, is known for bringing farm-fresh produce to the table. The salad combines baby gem lettuce leaves, escarole, strawberries and gorgonzola, finished with extra virgin olive oil. Here, find the warm-weather recipe that might be best enjoyed from home.

Ingredients:

(Serves 4)

Dressing

3 tablespoons sherry vinegar

2 teaspoons fresh lemon juice

1/2 teaspoon Kosher salt

1/3 cup extra-virgin olive oil, plus more for serving

1 teaspoon lemon zest

Salad and Assembly

2 cups baby gem lettuce leaves, washed and dried

1 cup frisée, endive or radicchio

½ cup dressing

1 cup strawberries (preferably Harry’s Berries, if you can find them!), quartered

½ cup gorgonzola or other blue cheese, crumbled, at room temperature

Freshly ground black pepper, for serving

Fresh basil leaves, torn, for serving

Dressing

Combine sherry vinegar, lemon juice, salt, olive oil and lemon zest in a small bowl and whisk to combine. (You will have more dressing than the recipe requires. Cover and chill the rest for later use, up to one week.)

Salad and Assembly

Arrange baby gem lettuce, frisée, 2 tablespoons dressing, strawberries and gorgonzola in even layers on a serving plate. Finish with extra-virgin olive oil, ground black pepper and basil leaves.