Escarole Salad with Celery and Pine Nuts


  • 3 tablespoons red-wine vinegar
  • 1 tablespoon whole-grain mustard
  • 1 small shallot, finely chopped (about 2 tablespoons)
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 stalks celery, thinly sliced, plus 1/4 cup packed leaves
  • 1 medium head escarole (about 10 ounces), trimmed and torn into large pieces (about 10 cups)
  • 1/4 cup pine nuts, toasted


Whisk together vinegar, mustard, and shallot in a small bowl. Gradually add oil in a steady stream and whisk until combined thoroughly. Season with salt and pepper. Combine celery stalks and leaves, escarole, and pine nuts in a large bowl. Season with salt and pepper. Drizzle with 3 tablespoons vinaigrette; toss to combine. Vinaigrette can be made 2 days ahead and stored in refrigerator.

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