Hands-On Time
15 Mins
Total Time
15 Mins
Yield
Serves 8
Jose Picayo

How to Make It

Step 1

Heat oven to 375° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 8 to 10 minutes.

Step 2

In a large bowl, combine the escarole, onion, Parmesan, and toasted walnuts.

Step 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.

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