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Escarole and Walnut Salad

5 Minutes

4 Servings


Earthy walnuts and a sweet-and-sour sherry vinaigrette are the perfect complement to this slightly bitter winter green. Thank you to Kim Kronau for sharing this recipe that is from Martha Stewart.

Escarole and Walnut Salad


  • 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.

  • Source:  Martha Stewart


  • 2 tablespoons sherry vinegar

  • 2 teaspoons Dijon mustard

  • 2 shallots, finely chopped

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil

  • 5 cups sliced escarole

  • 1/3 cup toasted walnuts, coarsely chopped

  • Coarse salt and freshly ground pepper

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