Tangy Escarole Salad

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tangy escarole salad
  • 4Servings


  • 3/4 cup chopped pecans
  • 1/4 cup EVOO
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon grainy Dijon mustard
  • 1 small head escarole, torn
  • 1 Honeycrisp apple, cored and thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1/4 cup fresh tarragon leaves


In skillet, toast pecans over medium, stirring often, until fragrant, 2 minutes; let cool. In bowl, whisk EVOO, lemon juice and mustard; season. Toss in all remaining ingredients; season.