The leftover vinaigrette is delicious on greens or roasted vegetables.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (2)

10 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
A little too bitter for me.
Rating: 4 stars
This salad was very easy, fresh and delicious. The crunchiness of all of the ingredients really played off well against the dressing. Will definitely make this again.