Escarole and Walnut Salad
By baudran
Earthy walnuts and a sweet-and-sour sherry vinaigrette are the perfect complement to this slightly bitter winter green.
Rate this recipe
4/5
(1 Votes)
Ingredients
- 2 tablespoons sherry vinegar
- 2 teaspoons Dijon mustard
- 2 shallots, finely chopped
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 5 cups sliced escarole
- 1/3 cup toasted walnuts, coarsely chopped
- Coarse salt and freshly ground pepper
Details
Servings 4
Preparation time 5mins
Cooking time 5mins
Adapted from marthastewart.com
Preparation
Step 1
Stir together vinegar, mustard, and shallots in a small bowl. Gradually whisk in oil. Toss escarole with vinaigrette, and sprinkle with walnuts. Season with salt and pepper.
You'll also love
- Beef Short Ribs in Chipotle and... 4/5 (1 Votes)
- Bake-tastic Butternut Squash Fries... 4/5 (1 Votes)
- Orange-Cardamom Madeleines 4/5 (1 Votes)
- Carmel Popcorn 4/5 (1 Votes)
- Scalloped Spinach 3.7/5 (3 Votes)
- Layered Lettuce Salad 4/5 (1 Votes)
- Beans and Escarole Salad 0/5 (0 Votes)
Review this recipe