Escarole Salad with Celery and Pine Nuts

Photo: David Malosh
Prep Time:
15 mins
Total Time:
15 mins

The leftover vinaigrette is delicious on greens or roasted vegetables.


  • 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


  1. 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.

  2. 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.

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