Escarole salad with apples and pecans
4 servings
10 minutes
Escarole salad with apples and pecans is an elegant combination of freshness, lightness, and crunchy textures. This recipe, inspired by Yugoslav cuisine, blends the tartness of apple, the tender bitterness of escarole, and the rich nutty depth of pecans. The dressing made from white wine vinegar, olive oil, and Dijon mustard adds a subtle piquancy and balances its flavor palette. Such a salad is perfect as a standalone dish for a light dinner or as a refreshing side to meat or fish dishes. It not only delights the palate but also benefits health by enriching the diet with vitamins and antioxidants. This refined dish embodies the harmony of natural flavors and textures, turning a simple meal into a true gastronomic pleasure.
1
Remove old leaves from the salad and tear it into small pieces by hand. Cut the apple in half, remove the core, and slice it thinly.
- Escarole: 500 g
- Apple: 1 piece
2
In a large bowl, mix olive oil, vinegar, and mustard. Add salt and pepper. Add salad, apples, and nuts. Toss and serve immediately.
- Extra virgin olive oil: 1 tablespoon
- White wine vinegar: 1 tablespoon
- Dijon mustard: 2 teaspoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Chopped pecans: 0.5 glass