Escarole And Butter Lettuce Salad With Pomegranate Seeds And Hazelnuts

Serves: 4

Graciela O'Reilly

1 January 1970

Based on User reviews:

52

Spice

52

Sweetness

49

Sourness

46

mins

Prep time (avg)

4.6

Difficulty

Ingredients:

1 cup

Champagne Vinegar

1 cup

Orange Juice (fresh)

1.5 tsps

Lemon Juice (fresh)

1 tsp

Lime Juice (fresh)

1 tsp

Lemon Peel (finely grated)

1 tsp

Lime (finely grated peel)

1 tsp

Orange Peel (finely grated)

1 cup

Grapeseed Oil

1 large

Escarole (head of, coarsely torn)

1

Butter Lettuce (head of, coarsely torn)

1

Granny Smith Apple (quartered, cored, thinly sliced)

1 cup

Pomegranate Seeds (fresh)

2 cup

Hazelnut (toasted, husked)

Directions:

1

Citrus dressing: Combine vinegar and next 6 ingredients in small bowl

2

Gradually whisk in oil

3

Season dressing to taste with salt and pepper

4

Combine vinegar and next 6 ingredients in small bowl

5

Gradually whisk in oil

6

Season dressing to taste with salt and pepper

7

Salad: Mix all ingredients in very large bowl

8

Toss with enough dressing to coat

9

Mix all ingredients in very large bowl

10

Toss with enough dressing to coat