Escarole Salad with Celery and Pine Nuts

Escarole Salad with Celery and Pine Nuts

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  • Prep Time


  • Total Time


  • Servings



  • 3

    tablespoons red-wine vinegar

  • 1

    tablespoon whole-grain mustard

  • 1

    small shallot, finely chopped (about 2 tablespoons)

  • ½

    cup extra-virgin olive oil

  • Coarse salt and freshly ground pepper

  • 2

    stalks celery, thinly sliced, plus ¼ cup packed leaves

  • 1

    medium head escarole (about 10 ounces), trimmed and torn into large pieces (about 10 cups)

  • ¼

    cup pine nuts, toasted


Step 1 Whisk together vinegar, mustard, and shallot in a small bowl. Gradually add oil in a steady stream and whisk until combined thoroughly. Season with salt and pepper. Step 2 Combine celery stalks and leaves, escarole, and pine nuts in a large bowl. Season with salt and pepper. Drizzle with 3 tablespoons vinaigrette; toss to combine. Vinaigrette can be made 2 days ahead and stored in refrigerator.


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