Food & Cooking Recipes Salad Recipes Escarole Salad with Green Apple Vinaigrette and Crispy Shallots 5.0 (1) 1 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: 20 mins Total Time: 20 mins Servings: 6 Raw celery and a bright vinaigrette give winter greens a fresh edge, while a garnish of pan-fried shallots makes croutons obsolete. Ingredients ¼ cup extra-virgin olive oil 1 large shallot, thinly sliced Coarse salt and ground pepper 2 tablespoons white-wine or Champagne vinegar 1 teaspoon Dijon mustard 1 teaspoon honey 3 tablespoons diced peeled Granny Smith apple 1 large head escarole, trimmed and cut into bite-size pieces 2 celery stalks, cut into ½-inch pieces, plus ½Ì‡ cup tender inner leaves Directions In a small skillet, heat oil and shallot over medium-high; cook, stirring frequently, until golden brown. With a slotted spoon, transfer shallot to paper towels to drain and season with salt and pepper. Let oil cool slightly. In a large bowl, whisk together vinegar, mustard, honey, and apple. Slowly add oil from skillet, whisking until combined. Season with salt and pepper, then add escarole and celery stalks and leaves. Toss to combine and top with shallots. Rate it Print