Escarole with Sliced Red Onion & Walnuts with Walnut Dressing



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2 small or 1 large head escarole
1 cup red onion very thinly sliced
1 cup walnuts toasted and crumbled
3/4 cup walnut dressing
1 tbsp walnut oil
1/2 cup, loosely packed Pecorino Romano cut into thin strips with a vegetable peeler

Walnut Dressing

1/4 cup walnut halves crushed
1 tsp honey
1 tbsp walnut oil
1/4 cup grapeseed oil
1 tbsp water
2 tbsp red wine vinegar
to taste salt and pepper

1. Discard the bitter dark green outer leaves of the escarole. Core the head and float it in a salad spinner full of cold water for a minute, then drain and spin it dry. Coarsely chop or tear the escarole into bite-size pieces.

2. Toss the escarole with the red onion and walnuts in a large salad bowl. Dress it with the Walnut Dressing and the walnut oil, tossing well to make sure the salad is evenly and lightly dressed.

3. Serve the salad in the bowl, or divide it among serving plates. Finish with curls of Pecorino or Fiore Sardo and offer fresh black pepper at the table.

Walnut Dressing

1. Combine all of the ingredients in a blender or food processor and puree until emulsified. The color of the dressing should be uniform and the texture silky smooth. Check the seasoning and adjust as necessary. Use immediately or keep, covered, in the fridge for as short a time as possible (and no longer than 24 hours).


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