No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Escarole Salad with Apples and Pecans

  • Prep:
  • Total Time:
  • Servings: 4
Escarole Salad with Apples and Pecans

Source: Everyday Food, January 2008

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. 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.

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?

Related Topics