Escarole Salad With Walnuts and Parmesan
Serves 8|
Hands-On Time:
|
Total Time:
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
- Heat oven to 375° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 8 to 10 minutes.
- In a large bowl, combine the escarole, onion, Parmesan, and toasted walnuts.
- 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.
Nutritional Information
- Per Serving
- Calories 208
- Fat 19g
- Sat Fat 3g
- Cholesterol 5mg
- Sodium 277mg
- Protein 6g
- Carbohydrate 5g
- Fiber 3g
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
Prepare the greens, onions, Parmesan, and vinaigrette; refrigerate, separately, for up to 1 day in advance. Prepare the nuts
and store at room temperature for up to 1 day in advance. To serve, toss the vegetables with the Parmesan, nuts, and vinaigrette.
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