Escarole salad with red onion, walnuts and apple from Back Pocket Pasta: Inspired Dinners to Cook on the Fly (page 205) by Colu Henry

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on July 21, 2022

    This salad is delicious. I often buy escarole and struggle to use it so this will be my go-to from now on. It was so bright and tasty. Definitely going into the regular rotation. I found that salting the salad leaves before dressing them was key to the wonderful balance of flavors.

  • MollyB on February 28, 2022

    Great salad! Nicely balanced with the slightly bitter greens, sweet apple, onions, and walnuts. I served alongside fried chicken (Julia Turshen's Buttermilk & Pimenton Fried Chicken https://www.eatyourbooks.com/library/recipes/1663743/buttermilk--pimenton-fried-chicken - that recipe's fabulous, too), and that worked really well. I could have eaten about twice the amount of salad we had.

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