Escarole Salad with Apples and Pecans
- Comments()
Everyday Food, January 2008
- Prep Time 10 minutes
- Total Time 10 minutes
- Yield Serves 4
Add to Shopping List
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
-
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.
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.
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.
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.
She did say 3 to 1, which is the proper ratio.
I though you said it was 3 to 1 oil to vinegar? on the show?