Escarole Salad With Walnuts and Parmesan

escarole-salad
Photo by Jose Picayo
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4.0 stars based on 35 reviews
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 208 calories
    • Fat 19 g
    • Sat Fat 3 g
    • Cholesterol 5 mg
    • Sodium 277 mg
    • Protein 6 g
    • Carbohydrate 5 g
    • Fiber 3 g

Ingredients

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