Escarole Salad with Pear Slices


A member of the endive family, escarole has larger leaves and a milder flavor than curly or Belgian endive.


  • 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


  1. 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.

  2. Heat the broiler. Toast the bread slices until golden brown on both sides, 2 to 3 minutes per side. Set toast aside.

  3. Separate the escarole leaves, and rinse well under cold running water; pat dry. Roughly chop leaves, and transfer to a large bowl.

  4. Cut the pear in half lengthwise; using a melon baller, remove core, seeds, and stem. Thinly slice pear halves lengthwise; add to bowl.

  5. Add celery pieces, and drizzle the vinaigrette over the salad. Toss gently to combine. Divide among four salad plates; serve with toast.

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