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Quick Escarole Salad with Apples and Pecans

Escarole has a slight, pleasant bitterness balanced by a sweetness. Use it in place of spinach, like in this salad.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2009


  • 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


  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.

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