Reviews
Add Rating & Review
Back to Escarole Salad
All Reviews for Escarole Salad
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Read the full recipe after the video.
mh_1133_escarole_salad.jpg
Ingredients
Ingredient Checklist
2 cups walnuts, divided
1/2 cup extra-virgin olive oil
1 clove garlic, smashed
1/4 cup red-wine vinegar
1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper
1 head escarole, chopped
1/2 small red onion, thinly sliced
3 ounces Pecorino Romano cheese, shaved
Gallery
Read the full recipe after the video.
mh_1133_escarole_salad.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
mh_1133_escarole_salad.jpg
mh_1133_escarole_salad.jpg
Ingredients
Ingredients
- 2 cups walnuts, divided
- 1/2 cup extra-virgin olive oil
- 1 clove garlic, smashed
- 1/4 cup red-wine vinegar
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 1 head escarole, chopped
- 1/2 small red onion, thinly sliced
- 3 ounces Pecorino Romano cheese, shaved
Directions
Preheat oven to 350 degrees. Place 1 cup walnuts on rimmed baking sheet and toast in oven 10 minutes. Cool to room temperature and coarsely chop.
Finely chop remaining walnuts and place in small saucepan with olive oil and garlic. Bring to bare simmer over medium heat. Remove from heat, cool to room temperature, and strain oil into medium bowl. Whisk vinegar, salt, and black pepper into oil.
Spread escarole over a large platter. Sprinkle coarsely chopped walnuts and red onion over escarole and drizzle dressing over salad. Shave Pecorino Romano on top and serve immediately.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Escarole Salad
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Escarole Salad
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
