ESCAROLE SALAD WITH CELERY AND PINE NUTS

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Escarole Salad with Celery and Pine Nuts image

The leftover vinaigrette is delicious on greens or roasted vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 8

3 tablespoons red-wine vinegar
1 tablespoon whole-grain mustard
1 small shallot, finely chopped (about 2 tablespoons)
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 stalks celery, thinly sliced, plus 1/4 cup packed leaves
1 medium head escarole (about 10 ounces), trimmed and torn into large pieces (about 10 cups)
1/4 cup pine nuts, toasted

Steps:

  • 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.
  • 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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