Escarole Salad With Walnuts and Parmesan Recipe

Escarole Salad With Walnuts and ParmesanJose Picayo

A light, refreshing break from all that rich holiday food. Toss with dressing just before serving.

Get the recipe.

Get the recipe.

For a Potluck

Before you leave: Prepare the walnuts, escarole, onions, and Parmesan and the vinaigrette and refrigerate, separately, for up to 1 day.
When you arrive: Dress and toss the salad before serving.
Read More About:Seasonal

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Quick Tip

All-Purpose Croutons

Homemade croutons are a great way to make use of stale bread. To make your own: Toss ½ baguette (cubed) with ¼ cup olive oil on a rimmed baking sheet. Bake at 400° F, tossing once, until golden.