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Arugula and Escarole Salad with Sweet Feta and Green Onion Dressing

Arugula and Escarole Salad with Sweet Feta and Green Onion Dressing

Try this feta dressing as a sauce for roasted veggies or even slathered on your favorite grilled meat. And as a sauce, it’s glorious paired with hot, sizzling frites.
Servings 6


  • 2 tablespoons plus 2 cups extra-virgin olive oil
  • 1 tablespoon freshly grated ginger
  • 1 cup seasoned rice vinegar
  • 2 cups crumbled feta
  • 3 tablespoons dark molasses
  • 1 tablespoon clover honey
  • 1 bunch parsley roughly chopped
  • 2 tablespoons toasted fennel seed ground
  • ½ cup queso fresco available at Mexican markets
  • 2 bunches scallions sliced in thin rounds (greens only)
  • 1 head escarole cleaned, leaves separated and torn into pieces
  • 2 large handfuls arugula leaves washed and dried


  • In a medium sauté pan, heat 2 tablespoons of the olive oil over medium heat and add the ginger. Cook gently to sweat, about 5 minutes. Set aside. In a blender, combine the heated ginger and oil, rice vinegar, feta, molasses, honey, parsley, ground fennel, and queso fresco until combined. When mixture is smooth, drizzle the remaining 2 cups olive oil into the blender while the motor is running to emulsify all ingredients.
  • Remove the mixture to a medium bowl and stir in the scallions to finish. (If the dressing seems too chunky, thin with a bit of cream.) Place the escarole and arugula in a large serving bowl and toss with some of the dressing, adding more as desired. Serve promptly.

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Chef Adam Kreisel

Adam Kreisel is a Utah-based chef. He recently started a new catering and consulting company called Chaia Cucina Catering, Consulting and Kitchen Design where he is the chef, owner, and head eating machine.