- 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
- Heat oven to 375° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 8 to 10 minutes.
- In a large bowl, combine the escarole, onion, Parmesan, and toasted walnuts.
- 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.
- Greens , Salads
- North American