Food & Cooking Recipes Salad Recipes Escarole Hearts with Lemon-Pumpkin Seed Vinaigrette Be the first to rate & review! 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 The texture and flavor of the escarole hearts complement the pumpkin-seed-studded vinaigrette. Ingredients ¼ cup pumpkin seeds ¼ cup extra-virgin olive oil 3 tablespoons lemon juice Kosher salt and freshly ground black pepper 2 heads escarole, tough outer leaves trimmed 1 cup loosely packed whole leaf cilantro Directions In a large skillet over high heat, toast the pumpkin seeds until they pop. Remove the skillet from the heat and add the olive oil. Whisk in the lemon juice. Season to taste with salt and pepper. Cut the escarole on the bias, dividing each heart into 2 servings. Place a half on each of 4 salad plates and top with 1/4 cup cilantro. Drizzle with the salad dressing and serve. Rate it Print