Food & Cooking Recipes Salad Recipes Escarole and Walnut Salad 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 Prep Time: 5 mins Total Time: 5 mins Servings: 4 Earthy walnuts and a sweet-and-sour sherry vinaigrette are the perfect complement to this slightly bitter winter green. Ingredients 2 tablespoons sherry vinegar 2 teaspoons Dijon mustard 2 shallots, finely chopped ¼ cup plus 2 tablespoons extra-virgin olive oil 5 cups sliced escarole ⅓ cup toasted walnuts, coarsely chopped Coarse salt and freshly ground pepper Directions Stir together vinegar, mustard, and shallots in a small bowl.Gradually whisk in oil. Toss escarole with vinaigrette,and sprinkle with walnuts. Season with salt and pepper. Rate it Print