Escarole and Butter Lettuce Salad with Pomegranate Seeds and Hazelnuts

Name: Escarole and Butter Lettuce Salad with Pomegranate Seeds and Hazelnuts
Yield: 4 servings
Ingredients: 1 1/4 cup Champagne vinegar or white wine vinegar; 1 1/4 cup fresh orange juice; 1 1 1/2 teaspoons fresh lemon juice; 1 1 teaspoon fresh lime juice; 1 1 teaspoon finely grated lemon peel; 1 1 teaspoon finely grated lime peel; 1 1 teaspoon finely grated orange peel; 1 1/2 cup grapeseed oil or olive oil; 1 1 large head of escarole, coarsely torn; 1 1 head of butter lettuce, coarsely torn; 1 1 Granny Smith apple, quartered, cored, thinly sliced; 1 1 cup fresh pomegranate seeds; 1 2/3 cup hazelnuts; 1 toasted; 1 husked

From the kitchen of Carly

Tender escarole and butter lettuce get bright with citrus vinaigrette, then studded with pomegranate seeds and toasted hazelnuts for color and crunch. The dressing pulls from three citrus peels, making this feel fancy without fuss.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup Champagne vinegar or white wine vinegar
11/4 cup fresh orange juice
11 1/2 teaspoons fresh lemon juice
11 teaspoon fresh lime juice
11 teaspoon finely grated lemon peel
11 teaspoon finely grated lime peel
11 teaspoon finely grated orange peel
11/2 cup grapeseed oil or olive oil
11 large head of escarole, coarsely torn
11 head of butter lettuce, coarsely torn
11 Granny Smith apple, quartered, cored, thinly sliced
11 cup fresh pomegranate seeds
12/3 cup hazelnuts
1toasted
1husked

Instructions

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