Best Escarole And Walnut Salad Recipes

Escarole and Walnut Salad image

Provided by Martha Stewart

Time 5m

Number Of Ingredients 7

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

Steps:

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.

Escarole, Blood Orange, and Walnut Salad image

Provided by Martha Stewart

Time 10m

Number Of Ingredients 9

1 large blood orange
1 medium head escarole, outer leaves discarded, remaining leaves torn into 1 1/2-inch pieces (about 10 cups)
2 celery stalks, cut 1/4 inch thick diagonally
1/2 cup celery leaves, preferably tender inner leaves
1/3 cup walnut halves, coarsely chopped
2 teaspoons extra-virgin olive oil
2 teaspoons champagne vinegar
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground pepper

Steps:

Cut ends off orange, then cut off peel, pith, and outer membrane following the curve of the fruit. Cut between each membrane to remove whole segments, and place in a small bowl. Squeeze juice from membranes into another bowl. (You should have about 2 tablespoons juice.) Discard membranes.
Cut each orange segment in half, and toss with escarole, celery stalks and leaves, and walnuts in a large bowl. Add reserved juice, oil, vinegar, salt, and pepper, and toss to coat. Serve immediately.

ESCAROLE AND WALNUT SALAD image

Categories Salad

Yield 4 servings

Number Of Ingredients 7

2 T sherry vinegar
2 tsp Dijon mustard
2 shallots, finely chopped
1/4 c plus 2 T extra-virgin olive oil
5 cups sliced escarole
1/3 c toasted walnuts, coarsely chopped
Coarse salt and freshly ground pepper

Steps:

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.