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.


  • 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

How to make

This item is connected to a text field in your Content Manager. Double click on the dataset icon to add your own content. Want to view and manage all your collections? Click on the Content Manager button on the panel to your left. Here, you can update your items, add new fields, create dynamic pages and more.

Your collection is already set up with fields and content. Add your own by editing each field, or import CSV files to your Content Manager. You can create fields for rich text, images, videos and more. Remember to click Sync, so visitors can see your collections on your live site. You can add as many collections as you need.

Use input elements like custom forms and fields to collect info from your site visitors and store it in your Database Collections. Make sure all your elements Connect to Data, and Preview your Live Site to check that everything is correctly binded.


  • 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


135 Crystal Lake Rd
Averill Park, NY 12018