Food & Cooking Recipes Salad Recipes Escarole Salad with Celery and Pine Nuts 3.5 (10) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 2, 2017 Print Share Share Tweet Pin Email Photo: David Malosh Prep Time: 15 mins Total Time: 15 mins Servings: 6 The leftover vinaigrette is delicious on greens or roasted vegetables. Ingredients 3 tablespoons red-wine vinegar 1 tablespoon whole-grain mustard 1 small shallot, finely chopped (about 2 tablespoons) ½ cup extra-virgin olive oil Coarse salt and freshly ground pepper 2 stalks celery, thinly sliced, plus ¼ cup packed leaves 1 medium head escarole (about 10 ounces), trimmed and torn into large pieces (about 10 cups) ¼ cup pine nuts, toasted Directions Whisk together vinegar, mustard, and shallot in a small bowl. Gradually add oil in a steady stream and whisk until combined thoroughly. Season with salt and pepper. Combine celery stalks and leaves, escarole, and pine nuts in a large bowl. Season with salt and pepper. Drizzle with 3 tablespoons vinaigrette; toss to combine. Vinaigrette can be made 2 days ahead and stored in refrigerator. Print