Escarole and Butter Lettuce Salad with Pomegranate Seeds and Hazelnuts

Ingredients for Escarole and Butter Lettuce Salad with Pomegranate Seeds and Hazelnuts

• 60ml Champagne vinegar or white wine vinegar

• 60ml 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

• 120ml 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

• 150g fresh pomegranate seeds

• 100g hazelnuts, toasted , husked

How to make Escarole and Butter Lettuce Salad with Pomegranate Seeds and Hazelnuts

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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.