Escarole and Nut Salad


2016 01Jan Recipes-EscaroleSalad FeatureINGREDIENTS

  • 1/4 head of escarole (or one large fistful)
  • 1 Tbs nuts (roasted salted cashews, peanuts, or almonds)
  • 3 tsp olive oil
  • 2 tsp balsamic vinegar
  • 1/4 tsp mustard
  • 1/4 tsp sugar
  • 1 clove garlic
  • 1/8 to 1/4 tsp salt (to your liking)
  • A few turns of fresh
    cracked pepper


  1. To make the dressing, put olive oil, balsamic vinegar, mustard, sugar, salt, and pepper in a small bowl. Whisk until blended. Flatten the clove of garlic once under the flat side of a knife and add to the bowl. You will remove the garlic before dressing your salad. Set dressing aside (or place it in the fridge for later use).
  2. To make your salad, take the escarole, rinse very well under tap water to remove any sand that may be lodged in the leaves.
  3. Chop escarole and nuts and add to a mixing bowl. Right before serving, whisk your dressing again, remove the garlic and pour the dressing over your salad. Toss and add more fresh pepper and salt if desired.

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