Escarole and Butter Lettuce Salad with Pomegranate Seeds and Hazelnuts
A fresh and vibrant salad featuring a mix of escarole and butter lettuce, topped with crisp Granny Smith apple slices, jewel-like pomegranate seeds, and toasted hazelnuts. Dressed with a citrus vinaigrette that combines Champagne vinegar with orange, lemon, and lime juices and zests.
6 servings
8 min
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Ingredients
- •¼ cup Champagne vinegar or white wine vinegar
- •¼ cup fresh orange juice
- •1½ 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
- •½ cup grapeseed oil or olive oil
- •1 head escarole
- •1 head butter lettuce
- •1 whole Granny Smith apple
- •1 cup fresh pomegranate seeds
- •⅔ cup hazelnuts
- •toasted
- •husked
Cooking Instructions
- 1.
Combine vinegar and next 6 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
5 min
- 2.
Mix all ingredients in very large bowl. Toss with enough dressing to coat.
3 min
