Food & Cooking Recipes Salad Recipes Escarole Salad with Celery and Pine Nuts 3.5 (10) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 2, 2017 Print Rate It 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. Rate it Print