Escarole-Apple Salad with Walnut Dressing

Total Time:
10 min
Prep:
10 min

Yield:
6 servings
Level:
Easy

Directions
  • Puree 1/4 cup apple cider vinegar, 3 tablespoons chopped walnuts, 2 teaspoons Dijon mustard, 1 teaspoon honey and 1/2 teaspoon Kosher salt in a blender until smooth. Slowly add 1/3 cup olive oil with the motor running; blend until creamy. Combine 1 head torn escarole, 1 thinly sliced fennel bulb, 2 thinly sliced apples and/or pears, 1 cup fresh parsley, 1/2 cup chopped walnuts and 1/4 cup minced chives in a large bowl. Add the dressing, season with salt and pepper and toss.

  • Photograph by Con Poulos


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Escarole Pie

    Recipe courtesy of Giada De Laurentiis