escarole and butter lettuce salad with pomegrante seeds and hazelnuts

escarole and butter lettuce salad with pomegrante seeds and hazelnuts
escarole and butter lettuce salad with pomegrante seeds and hazelnuts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

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

Directions

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. bon appetit december 2009

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