New This Month

Escarole Salad with Buttermilk-Herb Dressing


This tasty salad for one makes a perfect lunch or light dinner.

  • Servings: 1

Source: The Martha Stewart Show, October 2009


  • 1/4 head escarole, trimmed and torn
  • 2 sprigs fresh flat-leaf parsley, leaves only
  • 1/4 red apple, such as Fuji, thinly sliced
  • 1 ounce Stilton cheese, crumbled
  • 1/4 cup toasted walnuts, coarsely chopped
  • Coarse salt and freshly ground pepper
  • Buttermilk-Herb Dressing


  1. Place escarole, parsley, apple, cheese, walnuts in a medium bowl; season with salt and pepper. Add dressing and toss until well combined. Serve immediately.

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