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Escarole and Walnut Salad

Earthy walnuts and a sweet-and-sour sherry vinaigrette are the perfect complement to this slightly bitter winter green.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, February 2011


  • 2 tablespoons sherry vinegar
  • 2 teaspoons Dijon mustard
  • 2 shallots, finely chopped
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 5 cups sliced escarole
  • 1/3 cup toasted walnuts, coarsely chopped
  • Coarse salt and freshly ground pepper


  1. Stir together vinegar, mustard, and shallots in a small bowl. Gradually whisk in oil. Toss escarole with vinaigrette, and sprinkle with walnuts. Season with salt and pepper.

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