Escarole Salad With Walnuts and Parmesan

Escarole Salad With Walnuts and Parmesan
Jose Picayo
A light, refreshing break from all that rich holiday food. Toss with dressing just before serving.

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Serves 8
preparation
15
minutes
cooking
15
minutes

Ingredients

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

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.
Kate Merker
November 2009

Nutritional Information

  • Per Serving
  • Calories 208
  • Fat 19 g
  • Sat Fat 3 g
  • Cholesterol 5 mg
  • Sodium 277 mg
  • Protein 6 g
  • Carbohydrate 5 g
  • Fiber 3 g
What does this mean? See Nutrition 101.

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