Quick Escarole Salad with Apples and Pecans

Rating: Unrated
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Escarole has a slight, pleasant bitterness balanced by a sweetness. Use it in place of spinach, like in this salad.

Everyday Food, January/February 2009

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
4
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Ingredients

Directions

  • In a large bowl, whisk together oil, vinegar, Dijon, and 1 tablespoon water; season with salt and pepper. Add escarole, apple, and pecans. Toss, and serve immediately.

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Reviews (5)

Anonymous
Rating: Unrated
02/17/2010
I LOVE this salad, I make it often and always receive compliments, my husband eats every tiny bit of pecans left in the bowl with the vinagrette. You have to try it! I make it with any greens I have on hand as I not always find escarole in my super market.
Anonymous
Rating: Unrated
02/17/2010
I LOVE this salad, I make it often and always receive compliments, my husband eats every tiny bit of pecans left in the bowl with the vinagrette. You have to try it! I make it with any greens I have on hand as I not always find escarole in my super market.
Anonymous
Rating: Unrated
02/17/2010
I LOVE this salad, I make it often and always receive compliments, my husband eats every tiny bit of pecans left in the bowl with the vinagrette. You have to try it! I make it with any greens I have on hand as I not always find escarole in my super market.
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Anonymous
Rating: Unrated
01/07/2009
She did say 3 to 1, which is the proper ratio.
Anonymous
Rating: Unrated
01/06/2009
I though you said it was 3 to 1 oil to vinegar? on the show?
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