|Yield||4 generous servings|
I adapted this recipe from The Frankies Spuntino Kitchen Companion & Cooking Manual. It’s a Pacific-Northwestern adaptation of their delicious escarole, walnut, red onion, and Fiore Sardo salad. The pungency of raw onion and the tart sweetness of apples make this salad the perfect antidote to overly rich winter meals, and leftovers are just as good the next day.
|¼||cup roasted hazelnuts, papery skins removed|
|2||Tbsp. hazelnut oil|
|2||Tbsp. olive oil|
|2 to 4||Tbsp. water|
|2||Tbsp. apple-cider vinegar|
|~||Salt and pepper|
|1||Granny Smith or other tart apple, peeled and thinly sliced|
|½||cup thinly sliced red onions|
|½||cup shaved extra-sharp white Cheddar cheese (I like Beecher’s Flagship White Cheddar)|
|½||cup roasted hazelnuts, chopped|
Culinate editor’s note: Because of its creamy texture and garlicky flavor, the salad dressing here makes an excellent vegetarian take on a classic Caesar dressing.
Related post: Escarole
This content is from the Margarett Waterbury collection.