Escarole and Butter Lettuce Salad with Pomegranate Seeds and Hazelnuts

By LaLaCooks

by Cristina Ceccatelli Cook

100% would make again

Ingredients

• 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
• 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
Adapted from epicurious.com

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.