ESCAROLE SALAD WITH GREEN APPLE VINAIGRETTE AND CRISPY SHALLOTS

Escarole Salad with Green Apple Vinaigrette and Crispy Shallots image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 9

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1/4 cup extra-virgin olive oil
1 large shallot, thinly sliced
Coarse salt and ground pepper
2 tablespoons white-wine or Champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
3 tablespoons diced peeled Granny Smith apple
1 large head escarole, trimmed and cut into bite-size pieces
2 celery stalks, cut into 1/2-inch pieces, plus 1/2Ì‡ cup tender inner leaves

Steps:

In a small skillet, heat oil and shallot over medium-high; cook, stirring frequently, until golden brown. With a slotted spoon, transfer shallot to paper towels to drain and season with salt and pepper. Let oil cool slightly.
In a large bowl, whisk together vinegar, mustard, honey, and apple. Slowly add oil from skillet, whisking until combined. Season with salt and pepper, then add escarole and celery stalks and leaves. Toss to combine and top with shallots.

Nutrition Facts : Calories 121 g, Fat 10 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g