escarole and butter lettuce salad with pomegrante seeds and hazelnuts
By pdav
Rate this recipe
0/5
(0 Votes)
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
Details
Servings 8
Preparation
Step 1
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
You'll also love
- Crab Stuffed Shrimp with Butter... 0/5 (0 Votes)
- Sweet Potatoes with Apples and... 0/5 (0 Votes)
- Potatoes au Gratin (Kennedy... 0/5 (0 Votes)
- Fusilli with Fresh Spinach and... 0/5 (0 Votes)
- Dan Marino's Town Tavern Hot... 0/5 (0 Votes)
- Romaine Lettuce Salad & Vegetables 0/5 (0 Votes)
- Peanut Butter, Mayonnaise, and... 0/5 (0 Votes)
Review this recipe