Escarole and Butter Lettuce Salad

This was such a hit and so easy. We served it before our holiday dinner this year and I’ve made it twice since.  Also, from Bon Appetit. It was so pretty and festive!

Citrus dressing

1/4 white wine vinegar
1/4 cup 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
1/2 cup of olive oil


1 large head of escarole cut
1 head of butter lettuce cut
1 Granny Smith apple thinly sliced
1 cup fresh pomegranate seeds (about half a pomegranate)
2/3 cup hazelnuts, toasted and chopped

citrus dressing

  • 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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Filed under Appetizer, Greens, Salads, Sunday Dinner

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