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Fast & Easy Real Simple Recipe for Escarole Salad

Beginner Escarole Salad

Beginner Escarole Salad

From Real Simple

Fast & Easy Real Simple Recipe for Escarole Salad

Ingredients

  1. 1 cup walnuts, roughly chopped
    1 large head escarole, torn into pieces (about 12 cups)
    1 small red onion, thinly sliced
    2 ounces Parmesan, shaved (about 1/2 cup)
    2 tablespoons red wine vinegar
    1 tablespoon Dijon mustard
    kosher salt and black pepper
    1/3 cup olive oil

Directions

  1. Heat oven to 375° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 8 to 10 minutes.
  2. In a large bowl, combine the escarole, onion, Parmesan, and toasted walnuts.
  3. In a small bowl, whisk together the vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Whisking constantly, gradually add the oil. Toss with the salad.

Serves 8 as a first course.

Nutritional information per serving: Calories 208, Fat 19g, Saturated Fat 3g, Cholesterol 5mg, Sodium 277mg, Protein 6g, Carbohydrate 5g, Fiber 3g.

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