Escarole, Apple, and Walnut Dressing Salad
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Fresh escarole makes a wonderful base for light and juicy, vitamin-rich salads. Its piquant bitterness is a boon when paired harmoniously with other vibrant ingredients, such as apple (or pear, if you prefer a sweeter flavor), fennel, and walnuts. All vegetables are thinly sliced and dressed with a mixture of chopped walnuts, Dijon mustard, vinegar, and honey. This unique salad will grace any holiday table.
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Recipe:
In a blender, combine 1/4 cup apple cider vinegar, 3 tablespoons chopped walnuts, 2 tablespoons Dijon mustard, 1 tablespoon honey, and 1/2 teaspoon coarse salt until smooth. Gradually, with the blender running, pour in 1/3 cup olive oil; blend until creamy. In a large bowl, combine 1 torn head escarole, 1 thinly sliced fennel root, 2 thinly sliced apples and/or pears, 1 cup fresh parsley, 1/2 cup chopped walnuts, and 1/4 cup chopped chives. Add the dressing, season with salt and pepper, and toss to combine.
Recipes with similar ingredients: apple cider vinegar, walnuts, Dijon mustard, honey, escarole salad, fennel bulb, apples, pears, parsley, chives
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