• 1 Rating

This skillet-cooked winter salad gives the classic blue-cheese-greens-and-nuts combination a new toasty edge.



Ingredient Checklist


Instructions Checklist
  • Cut escarole into 1 1/2-inch wedges, leaving base intact. In a large skillet, heat 2 teaspoons olive oil over medium; add a few wedges and cook, turning, until escarole is wilted and light brown on all sides, 3 minutes total. Season with salt and pepper and transfer to a platter. Repeat twice with more oil and remaining escarole. Top with walnuts and blue cheese; drizzle with lemon juice, if desired.



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