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Escarole and Seitan Salad with Anchovy-Tarragon Vinaigrette

Escarole and Seitan Salad with Anchovy-Tarragon Vinaigrette Recipe

  • ½ cup gluten
  • 2 cups water
  • 2-inch piece kombu
  • ½ red onion, sliced into thin rings
  • ½ teaspoon finely minced lemon zest
  • 1 sheet nori sea vegetable
  • 1 large head escarole or chickory, cleaned and tom into bite-size pieces
  • 1/3 cup oil-cured black olives
  • 8 anchovy fillets
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons sesame oil
  • ½ cup plus 2 tablespoons olive oil
  • 2 tablespoons brown rice vinegar
  • 1 teaspoon dry mustard
  • 1½ teaspoons tarragon
  • 2 garlic cloves, crushed
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 336kcal (17%)
Total Fat 29g (45%)
Saturated Fat 4g (21%)
Cholesterol 5mg (2%)
Total Carbohydrate 11g
Dietary Fiber 8g
Sugars 1g
Protein 10g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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