Escarole With Persimmons, Pomegranate Seeds, And Lemon-Shallot Vinaigrette

1 fave
More from this source
Martha Stewart


Add a comment


3/4 cup freshly squeezed lemon juice (3 to 4 lemons)

1/4 cup minced shallots

2 tablespoons grainy mustard

2 tablespoons chopped fresh marjoram

1 cup extra-virgin olive oil

1 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

2 heads escarole, washed and torn into bite-size pieces

5 Fuyu persimmons, very thinly sliced

You might also like

Salad Of Fall Greens With Persimmons And Hazelnuts
Bitter Greens Salad With Spiced Pecans And Pers...
Pork Chops With Escarole And Balsamic Onions
Real Simple
Grilled Chorizo, Escarole And White Beans
One Hungry Mama
Sherry-Balsamic Steak Over Grilled Escarole, Po...
The Skinny
Lulu’s Escarole And Mesclun Salad With Edamame,...
Lulu Powers
Sautéed Escarole With Leeks
Real Simple
Escarole And Orzo Soup With Meatballs
smitten kitchen
Crispy Chicken Breasts With Chermoula And Escarole
Bon Appetit
Escarole Salad With Apples And Pecans
Martha Stewart