Escarole and Lettuce Salad with Pomegranate Seeds and Hazelnuts in Citrus Vinaigrette
Salads • World
Description
Escarole and Lettuce Salad with Pomegranate Seeds and Hazelnuts in Citrus Vinaigrette
Ingredients
- Orange juice concentrate 0 fl oz
- Champagne Vinegar 0 fl oz
- Meyer Lemon Juice 0 fl oz
- Lime Juice 0 fl oz
- Citrus Zest Mix 0 fl oz
- Orange zest 0 fl oz
- Orange zest 0 fl oz
- Olive Oil 5 fl oz
- Eel 1 head
- Escarole 1 head
- Clear Apple Juice 1 piece
- Pomegranate Seeds 10 fl oz
- Roasted Peanuts 5 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
For the vinaigrette, in a small bowl, mix the vinegar, all citrus juices, and all zests. While whisking, slowly add the olive oil. Season with salt and pepper to taste and mix well.
Step 2
In a large bowl, combine the chopped lettuces, diced apple, half of the pomegranate seeds, and hazelnuts. Drizzle with the dressing and mix well.
Step 3
Transfer to a serving bowl and sprinkle with the remaining pomegranate seeds.
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