Escarole Caesar Salad with Parmesan Walnut Vinaigrette and Polenta Croutons — a flavorful twist on classic Caesar salad and a lovely addition to any holiday table. Recipe created in partnership with Fisher Nuts.
As December rolls in, the holidays are close behind — and that brings decorating, gift planning and, of course, menu planning. For gatherings with young kids and busy families, I prefer simple, satisfying meals. Pasta or a casual pizza night are often my go-tos. They’re easy to prepare, crowd-pleasing and let everyone relax and enjoy the company.
Whatever main you choose, a crisp salad is essential. Caesar is a perennial favorite, and a recent lunch at a local Italian restaurant inspired this escarole version. Escarole isn’t commonly used in salads where I live — it usually appears in soups or sautéed with garlic — but it adds a lovely texture and slightly bitter edge that pairs beautifully with a bright dressing.
The star here is the Parmesan Walnut Lemon Vinaigrette: bright lemon juice, extra-virgin olive oil, shredded Parmesan and lightly toasted walnuts blended into a creamy, nutty dressing. I use Fisher Walnuts Halves & Pieces for a fresh, preservative-free option. The dressing is light but satisfying, with a savory depth from the cheese and a pleasant crunch from the walnuts.
Polenta croutons add a comforting, slightly creamy bite that contrasts with the crisp escarole. They’re easy to make using precooked polenta from the grocery store: slice, cube and pan-sear in a touch of olive oil until each side develops a golden color. They won’t be rock-hard like traditional bread croutons, but their tender interior and browned exterior make them a nice complement to the salad.
This escarole Caesar is simple to assemble and elegant enough for holiday entertaining while still being approachable for everyday meals. The Parmesan and walnuts create a creamy, nutty dressing that complements the slightly bitter greens, and the polenta croutons bring a comforting texture contrast.
Share your favorite holiday dishes you rely on when hosting — I’d love to hear your go-to recipes.
Enjoy!
Escarole Caesar Salad with Parmesan Walnut Lemon Dressing
- Author: Aggie’s Kitchen
- Category: Salads, Salad Dressings
- Method: Stovetop
Escarole Caesar Salad with Parmesan Walnut Vinaigrette and Polenta Croutons — so much to love in this twist on Caesar salad. Recipe created in partnership with Fisher Nuts.
Ingredients
For the vinaigrette:
- 1/3 cup Fisher Walnuts Halves & Pieces
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 1/4 cup shredded Parmesan cheese
- 1/4 cup extra virgin olive oil
- Pinch coarse salt and freshly ground pepper, to taste
For the polenta croutons:
- 1/3 of an 18 oz tube of precooked polenta, cut into 3 even slices then cubed
- 1 teaspoon olive oil
- Coarse salt and fresh ground pepper, to taste
For the Escarole Caesar Salad:
- 1 head escarole, washed, dried and torn into bite-sized pieces
- 1/4 – 1/3 cup shredded Parmesan cheese
- 1/2 cup Parmesan Walnut Vinaigrette
- Polenta Croutons
Instructions
- To prepare the vinaigrette, toast the walnut pieces in a dry skillet over medium heat for 3–4 minutes until fragrant. Let cool. In a blender or food processor combine lemon juice, Parmesan, toasted walnuts and olive oil. Pulse until smooth and creamy. Season with salt and pepper to taste and pulse briefly to combine. Adjust seasoning if needed.
- To make the polenta croutons, heat 1 teaspoon olive oil in a skillet over medium heat. Pat the polenta cubes dry and add to the pan. Season with salt and pepper. Let each side brown without turning too often so the pieces develop color and release from the pan. The polenta will brown rather than become fully crisp. Remove and let cool.
- Place escarole in a large bowl. Drizzle with vinaigrette and sprinkle with Parmesan. Gently toss to coat. Top with polenta croutons, finish with freshly ground pepper and serve immediately.
Notes
Store any leftover dressing in the refrigerator for up to 3 days. Bring to room temperature before using, then shake or stir vigorously to recombine.
This is a sponsored conversation written by me on behalf of Fisher Nuts. The opinions and text are all mine.