Escarole Salad with Pear Slices
A member of the endive family, escarole has larger leaves and a milder flavor than curly or Belgian endive.
- 1 1/2 teaspoons Dijon mustard
- 3 tablespoons red-wine vinegar
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- Salt and freshly ground pepper
- 4 slices peasant or sandwich bread, crusts removed
- 1 head escarole, stem end removed
- 1 ripe Bosc pear
- 3 stalks celery, trimmed and cut crosswise into 1/4-inch-thick slices
In a small bowl, whisk together mustard and red-wine vinegar. Slowly whisk in the olive oil; season with salt and pepper. Set vinaigrette aside.
Heat the broiler. Toast the bread slices until golden brown on both sides, 2 to 3 minutes per side. Set toast aside.
Separate the escarole leaves, and rinse well under cold running water; pat dry. Roughly chop leaves, and transfer to a large bowl.
Cut the pear in half lengthwise; using a melon baller, remove core, seeds, and stem. Thinly slice pear halves lengthwise; add to bowl.
Add celery pieces, and drizzle the vinaigrette over the salad. Toss gently to combine. Divide among four salad plates; serve with toast.