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Escarole and Walnut Salad Recipe

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This recipe for Escarole and Walnut Salad is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large head escarole, rinsed and patted dry with paper towels
3 Belgian endives
2 Tbsp. wine vinegar
1 Tbsp. Dijon-style mustard
1/2 tsp. salt
Pepper to taste
1/3-1/2 cup walnut oil
1 bunch radishes, washed, trimmed, and thinly sliced (cut one bulb into a radish flower)
1/2 cup walnut halves or pieces
Directions:
Directions:
Tear the leaves of the escarole into pieces; wipe the Belgian endive and separate into leaves. In a bowl, beat together the wine vinegar, mustard, salt, pepper; add the walnut oil in a stream, beating the dressing until it is well combined. In a large bowl, toss the escarole with half the dressing and arrange it in a salad bowl. Toss the endive with 3 tablespoons of the remaining dressing and arrange it over the escarole. Toss the radish slices with the walnuts in the remaining dressing. Add the radish mixture to the greens and garnish the salad with the radish flower.

Makes 10-12 servings.
Personal Notes:
Personal Notes:
Gourmet Club - February 2, 1980

 

 

 

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