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Under 30 Minutes

Under 30 Minutes

Escarole Salad with Apples and Pecans

  • prep: 10 mins
    total time: 10 mins
  • servings: 4

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Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon white-wine vinegar
  • 2 teaspoons Dijon mustard
  • Coarse salt and ground pepper
  • 1 head escarole (1 pound), cored, trimmed, and torn into bite-size pieces
  • 1 apple, halved, cored, and thinly sliced
  • 1/2 cup pecans, toasted

Directions

  1. Step 1

    In a large bowl, whisk together oil, vinegar, Dijon, and 1 tablespoon water; season with salt and pepper. Add escarole, apple, and pecans. Toss, and serve immediately.

Source
Everyday Food, January 2008

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Reviews (5)

  • Anelas 17 Feb, 2010

    I LOVE this salad, I make it often and always receive compliments, my husband eats every tiny bit of pecans left in the bowl with the vinagrette. You have to try it! I make it with any greens I have on hand as I not always find escarole in my super market.

  • Anelas 17 Feb, 2010

    I LOVE this salad, I make it often and always receive compliments, my husband eats every tiny bit of pecans left in the bowl with the vinagrette. You have to try it! I make it with any greens I have on hand as I not always find escarole in my super market.

  • Anelas 17 Feb, 2010

    I LOVE this salad, I make it often and always receive compliments, my husband eats every tiny bit of pecans left in the bowl with the vinagrette. You have to try it! I make it with any greens I have on hand as I not always find escarole in my super market.

  • lelly4566 7 Jan, 2009

    She did say 3 to 1, which is the proper ratio.

  • imaquiltertoo 6 Jan, 2009

    I though you said it was 3 to 1 oil to vinegar? on the show?