Ingredients for Escarole Salad With Champagne Vinaigrette
- Pecan Halves
- Olive Oil
- Champagne Vinegar
- Dijon Mustard
- 1 tablespoon finely minced shallots
- 1/2 teaspoon salt
- Ground Pepper
- 1 large head of escarole
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How to Make Escarole Salad With Champagne Vinaigrette
- Preheat oven to 325°F (160°C).
- Line a baking sheet with foil.
- Spread 1/2 cup pecan halves evenly over the baking sheet in a single layer.
- Toast for 5-7 minutes, or until fragrant and lightly browned. Watch carefully to prevent burning.
- Remove from oven and let cool slightly. Roughly chop the pecans into 1/2-inch pieces.
- In a small bowl or jar with a tight-fitting lid, whisk together 2 tablespoons champagne vinegar, 1/4 cup extra virgin olive oil, 1 teaspoon Dijon mustard, 1 tablespoon finely minced shallots, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Secure the lid and shake vigorously until the vinaigrette is emulsified and well-blended.
- Add 1 large head of escarole, washed and torn into bite-sized pieces, to a large salad bowl.
- Drizzle the champagne vinaigrette over the escarole and toss gently to coat.
- Sprinkle the toasted pecans over the salad and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
5g
Fat
17g
Carbs
2g
