Escarole Hazelnut Salad

Escarole, Hazelnut & Mustard Salad

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Escarole, Toasted Hazelnut & Pickled Mustard Seed Salad

Makes 8-10 Servings

This hearty salad pairs escarole with toasted hazelnuts, a sour cream vinaigrette and pickled mustard seeds.

Escarole, Toasted Hazelnut & Pickled Mustard Seed Salad
INGREDIENTS
  • 2 heads of Escarole, cut into bite sized pieces
  • 1 cup Hazelnuts, toasted & cut in half
  • 2 cups of Croutons (we recommend you toast your own with salt, pepper & olive oil)
  • Lots of freshly ground Black Pepper
  • Amber Sour Cream Vinaigrette:
  • 1 tsp Dijon Mustard

  • 2/3 cup Extra Virgin Olive Oil
  • 1/3 cup Amber Vinegar
  • 1/2 cup Sour Cream
  • 1 tsp Honey
  • Salt & Black Pepper to taste

DIRECTIONS

1

Make the vinaigrette using the listed ingredients, except the sour cream and honey (how to make a vinaigrette).

2

Whisk in the honey and the sour cream.

3

Toss the escarole with the hazelnuts and croutons. Drizzle in half the dressing, grind in the pepper, add the mustard seeds and toss again.

4

Add additional dressing to taste & toss again.

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