Escarole and Butter Lettuce Salad with Pomegranate Seeds and Hazelnuts Recipe

Escarole and Butter Lettuce Salad with Pomegranate Seeds and Hazelnuts Recipe

  • 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
  1. Combine vinegar and next 6 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
  2. Mix all ingredients in very large bowl. Toss with enough dressing to coat.
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