Escarole, Apple & Golden Beet Salad Recipe
Prep Time:
Cook Time:
Servings:
Ingredients
  • ½ cup skinned hazelnuts
  • 1 medium golden beet--ends trimmed, peeled and thinly sliced crosswise
  • 1 large watermelon radish or regular radish, ends trimmed and thinly sliced crosswise
  • 2 tablespoons apple cider vinegar
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 head escarole--well-washed, root removed and leaves sliced into 2-inch pieces
  • 1 apple (preferably Honeycrisp)--halved, cored and thinly sliced
  • Kosher salt
Directions
  1. Preheat the oven to 325°. Place the hazelnuts on a baking sheet and toast until lightly browned and fragrant, about 10 minutes. Cool and then place the hazelnuts in a large bag; use a heavy pan or pot to crush them into small pieces. Set aside.
  2. Place the beet and radish slices in a large bowl and toss with the vinegar and 2 tablespoons of the olive oil. Add the escarole, apple slices, remaining 2 tablespoons of olive oil and salt and toss to combine.
  3. Divide among 4 plates, drizzle with hazelnut oil (if using), sprinkle with crushed hazelnuts and serve.