No Thanks
Keep In Touch With

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

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

Wilted Escarole with Walnuts and Blue Cheese

This skillet-cooked winter salad gives the classic blue-cheese-greens-and-nuts combination a new toasty edge.

  • Servings: 4
Wilted Escarole with Walnuts and Blue Cheese

Source: Everyday Food, March 2012


  • 1 large head escarole
  • 4 teaspoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1/4 cup chopped toasted walnuts
  • 1/4 cup crumbled blue cheese
  • Fresh lemon juice (optional)


  1. Cut escarole into 1 1/2-inch wedges, leaving base intact. In a large skillet, heat 2 teaspoons olive oil over medium; add a few wedges and cook, turning, until escarole is wilted and light brown on all sides, 3 minutes total. Season with salt and pepper and transfer to a platter. Repeat twice with more oil and remaining escarole. Top with walnuts and blue cheese; drizzle with lemon juice, if desired.

Related Topics