Escarole and Lettuce Salad with Pomegranate Seeds and Hazelnuts in Citrus Vinaigrette
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0
⏳ Time
15 minutes
🥕 Ingredients
15
🍽️ Servings
8
Description
Escarole and Lettuce Salad with Pomegranate Seeds and Hazelnuts in Citrus Vinaigrette
Ingredients
- Orange juice concentrate - 2 fl oz
- Champagne Vinegar - 2 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 - 4 fl oz
- Eel - 1 head
- Escarole - 1 head
- Clear Apple Juice - 1 piece
- Pomegranate Seeds - 8 fl oz
- Roasted Peanuts - 3.2 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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