Food & Cooking Recipes Salad Recipes Escarole Salad with Pear Slices Be the first to rate & review! 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: BEATRIZ DA COSTA Servings: 4 A member of the endive family, escarole has larger leaves and a milder flavor than curly or Belgian endive. Ingredients 1 ½ teaspoons Dijon mustard 3 tablespoons red-wine vinegar ½ cup plus 1 tablespoon extra-virgin olive oil Salt and freshly ground pepper 4 slices peasant or sandwich bread, crusts removed 1 head escarole, stem end removed 1 ripe Bosc pear 3 stalks celery, trimmed and cut crosswise into ¼-inch-thick slices Directions In a small bowl, whisk together mustard and red-wine vinegar. Slowly whisk in the olive oil; season with salt and pepper. Set vinaigrette aside. Heat the broiler. Toast the bread slices until golden brown on both sides, 2 to 3 minutes per side. Set toast aside. Separate the escarole leaves, and rinse well under cold running water; pat dry. Roughly chop leaves, and transfer to a large bowl. Cut the pear in half lengthwise; using a melon baller, remove core, seeds, and stem. Thinly slice pear halves lengthwise; add to bowl. Add celery pieces, and drizzle the vinaigrette over the salad. Toss gently to combine. Divide among four salad plates; serve with toast. Rate it Print