Escarole Salad With Pomegranates & Hazelnuts
Serves 6 to 8
The beauty of this salad is that the greens actually get better if you let them sit for a while in the dressing, meaning you can make it up to 30 minutes ahead. Make sure the leaves are very dry before adding the dressing.
Dressing ½ 2 teaspoons teaspoon pomegranate Champagne or molasses tarragon or vinegar honey
½ teaspoon soy sauce 1⁄ 8 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons toasted walnut or hazelnut oil Salad
½ cup (2 ounces) hazelnuts 1 large head escarole,
washed and dried
¼ cup thinly sliced shallots ½ cup pomegranate arils
(from 1 small pomegranate)
To make the dressing: Combine the vinegar, pomegranate molasses, soy sauce, salt and pepper. Whisk in the walnut oil and add more salt and pepper to taste.
To make the salad: Place the hazelnuts in a medium skillet over medium-low heat. Toast until lightly browned, shaking often to prevent burning, about 12 minutes. Wrap in a clean kitchen towel and roll back and forth, pressing down gently, until most of the skins come off. Chop the nuts.
Remove any brown ends from the
escarole, then tear into 2-inch or bite-size pieces, leaving small inner yellow leaves whole.
Place the escarole and shallots in a salad bowl; add half of the hazelnuts and half of the pomegranates. Toss with the dressing and salt and pepper to taste. Let sit at least 5 to 10 minutes to soften the leaves, or up to 30 minutes.
Serve the salad garnished with the remaining pomegranates and hazelnuts.
Per serving: 119 calories, 2 g protein, 8 g carbohydrate, 10 g fat (1 g saturated), 0 mg cholesterol, 68 mg sodium, 3 g fiber.