Escarole Almonds and Pine Nuts Salad

Escarole Almonds and Pine Nuts Salad is a vibrant variety of flavors, textures and colors.  Slightly bitter, deep green and pale-yellow escarole, clad in a lemon and olive oil dressing, is joined by sliced almonds and pine nuts, lightly toasted to heighten their scent and flavor, and sliced hard-boiled eggs, which add their delicate texture, color and protein, in a delicious, light salad.  Suitable for either a lunch entrée or as a dinner appetizer prior to a rich main course, like Southern Inspired Pork Stew, Escarole Almonds and Pine Nuts Salad is quite irresistible, especially when paired with a chilled, crisp dry white wine.

Escarole Almonds and Pine Nuts Salad

Total Time: 30 minutes. Yields 2 salads.

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  • 4 Tbs / ¼ cup Pine Nuts
  • 4 Tbs / ¼ cup sliced Almonds
  • 1 tsp very finely minced Garlic
  • Pinch fine Sea Salt
  • Pinch ground Black Pepper
  • 3 Tbs freshly-squeezed Lemon Juice
  • 3 Tbs Extra Virgin Olive Oil
  • 4 cups rinsed and torn Escarole leaves
  • 6 hard-boiled Eggs


  1. Combine the pine nuts and sliced almonds in a dry frying pan over a medium heat, toss and stir until lightly toasted. Remove the nuts from the frying pan to a dish and allow to cool.
  2. Hard boil the eggs, then peel and refrigerate to cool down.
  3. Combine the minced garlic, sea salt, black pepper, lemon juice and extra virgin olive oil in a mixing bowl and whisk to emulsify the ingredients; the dressing will resemble whisked egg yolks.
  4. Rinse the escarole leaves well, then shake dry vigorously to remove any water. Tear the escarole leaves into bite-size pieces and add to the bowl with the dressing.  Mix to coat the escarole with the dressing.
  5. Plate the dressed escarole. Cut the hard-boiled eggs into thin slices and arrange around the perimeter of the plate, 3 eggs per plate.  Scatter the toasted pine nuts and almonds over the Escarole Almonds and Pine Nuts Salad and serve.

Escarole Almonds and Pine Nuts Salad