Rating: 4 stars
20 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1
Kate Merker

Gallery

Credit: Jose Picayo

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

208 calories; fat 19g; saturated fat 3g; cholesterol 5mg; sodium 277mg; protein 6g; carbohydrates 5g; fiber 3g.
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