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Escarole & Butter Lettuce Salad with Pomegranate Seeds and Hazelnuts

Escarole and Butter Lettuce Salad with Pomegranate Seeds and Hazelnuts
Bon Appétit | December 2009 by Cristina Ceccatelli Cook
Serves 8

Use our fresh-from-the-fields escarole and lettuce for this zesty salad. 
It is a small change from the usual green salad. Pomegranate and hazelnuts dress this side up a bit.

Ingredients

Citrus dressing
1/4 cup Champagne vinegar or white wine vinegar
1/4 cup fresh orange juice
1 1/2 teaspoons fresh lemon juice
1 teaspoon fresh lime juice
1 teaspoon finely grated lemon peel
1 teaspoon finely grated lime peel
1 teaspoon finely grated orange peel
1/2 cup grapeseed oil or olive oil

Salad
1 large head of escarole, coarsely torn
1 head of butter lettuce, coarsely torn
1 Granny Smith apple, quartered, cored, thinly sliced
1 cup fresh pomegranate seeds
2/3 cup hazelnuts, toasted, husked

Preparation

Citrus dressing
Combine vinegar and next 6 ingredients in small bowl. Gradually whisk in oil.
Season dressing to taste with salt and pepper.

Salad
Mix all ingredients in very large bowl. Toss with enough dressing to coat.