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Escarole Salad with Celery and Pine Nuts


The leftover vinaigrette is delicious on greens or roasted vegetables.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: David Malosh

Source: Martha Stewart Living, December 2013


  • 3 tablespoons red-wine vinegar
  • 1 tablespoon whole-grain mustard
  • 1 small shallot, finely chopped (about 2 tablespoons)
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 stalks celery, thinly sliced, plus 1/4 cup packed leaves
  • 1 medium head escarole (about 10 ounces), trimmed and torn into large pieces (about 10 cups)
  • 1/4 cup pine nuts, toasted


  1. Whisk together vinegar, mustard, and shallot in a small bowl. Gradually add oil in a steady stream and whisk until combined thoroughly. Season with salt and pepper.

  2. Combine celery stalks and leaves, escarole, and pine nuts in a large bowl. Season with salt and pepper. Drizzle with 3 tablespoons vinaigrette; toss to combine. Vinaigrette can be made 2 days ahead and stored in refrigerator.

Reviews Add a comment

  • MS11402627
    5 MAY, 2014
    This salad was very easy, fresh and delicious. The crunchiness of all of the ingredients really played off well against the dressing. Will definitely make this again.