New recipes

Escarole and Butter Lettuce Salad with Pomegranate Seeds and Hazelnuts

Escarole and Butter Lettuce Salad with Pomegranate Seeds and Hazelnuts

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Feeding a crowd? This expandable or contractible recipe can be multiplied to serve as many as you need.


Citrus dressing

  • 1/4 cup Champagne vinegar or 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 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
  • 1 cup fresh pomegranate seeds
  • 2/3 cup hazelnuts, toasted, husked

Recipe Preparation

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.

Recipe by Cristina Ceccatelli Cook,

Nutritional Content

One serving contains the following: Calories (kcal) 225.3 %Calories from Fat 80.0 Fat (g) 20.0 Saturated Fat (g) 2.4 Cholesterol (mg) 0 Carbohydrates (g) 10.5 Dietary Fiber (g) 4.3 Total Sugars (g) 5.4 Net Carbs (g) 6.3 Protein (g) 2.7Reviews Section

Active Time: N/A
Total Time: 25 mins
Yield Serves: 6

If you love blue cheese, this is the perfect salad for you. My mom will always whisks some cheese into the vinaigrette, then sprinkles more on top of the salad before serving.


  • 1/2 cup walnuts
  • 1 tablespoon very finely chopped shallot
  • 1 1/2 teaspoons Dijon mustard
  • 3 tablespoons sherry vinegar
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 4 ounces blue cheese, crumbled
  • 2 romaine hearts, quartered lengthwise and thinly sliced crosswise
  • 1/2 fennel bulb, cored and finely chopped
  • 2 carrots, finely chopped
  • 1/2 seedless cucumber, seeded and cut into 1/2-inch dice
  • 1 Fuji apple, cut into 1/2-inch dice
  • 1 avocado, cut into 1/2-inch dice
  • 2 tablespoons thinly shredded basil leaves


  • Step 1
    Preheat the oven to 350°. Spread the walnuts in a pie plate and toast them for about 10 minutes, until they are golden. Let cool, then coarsely chop.
  • Step 2
    In a large bowl, whisk the shallot with the Dijon mustard and sherry vinegar and season generously with salt and pepper. Add the olive oil and whisk until smooth. Add half of the blue cheese and whisk until the dressing is creamy. Add the lettuce, fennel, carrots, cucumber, apple, avocado, basil and walnuts and season with salt and pepper. Toss the salad well to coat with the dressing. Top with the remaining blue cheese and serve right away.

Об авторе

Myra Goodman is the author of Food to Live By: The Earthbound Farm Organic Cookbook and The Earthbound Cook: Recipes for Delicious Food and a Healthy Planet. She and her husband, Drew, founded Earthbound Farm as a 2½-acre backyard garden in 1984. Today, it is the largest grower of organic produce in North America, with 150 farmers growing organic produce on more than 35,000 acres. Myra and Drew were honored with Global Green USA’s Corporate Environmental Leadership Award in 2003 and, in 2008, they received the Organic Trade Association’s Organic Leadership Award.

On deseeding pomegranates

In the interest of science (and maybe finding a better method than mine), I decided to give a go to the book’s method to deseed the pomegranate, which involves slicing the pomegranate in two and bashing the back with a wooden spoon until the seeds get loose. What this caused was an explosion of pomegranate juice and seeds around the counter, and a general feeling of discomfort on me. Next time I’ll be back to my usual deseeding method, which involves submerging pomegranate quarters in water and loosening the seeds with your hands. Maybe less theatrical, but cleaner, and way less splosh-prone.

Incidentally, I really liked how geometrical the pomegranate looked when sliced in half, prior to deseeding ?

Pomegranate sliced in half

Don’t forget to check out the rest of salads we ate during Salad Week! ?

Brussels sprouts, apple and pomegranate salad

• As I realized last week, what makes big meals (we had 16 people) scary isn’t the cooking as much as the sheer volume of it all and the logistics required to manage them. I mean, who here has a kitchen that was built to feed 16? Trust me, it’s not you, it’s your kitchen making things hard.

• Thus the more time you spend plotting things out, the less stressful it will be. Because I’m Team Casserole, i.e. I prefer dishes that are deep and bubbly, can be made well in advance and reheat well, they’re all fairly forgiving of too long or short warming times. Too long, they get a little extra crunchy and toasted on top (yum), too little, they still pack a lot of warmth inside, even if they’re not bubbling hot. I warmed all of the dishes before the turkey went in and then slid in one or two while it roasted. When the turkey came out and we needed 30 minutes to rest and carve it, all the sides went back in to warm.
• Everything that can be done in advance, should be, and as early as possible. You’re doing it for you. When we have a lot of people over, this often leads to me quite over-exhausting myself the night before getting everything prepped that can be, but then I wake up rested and we’re 80% there. It’s not actually a stressful day, which means we’re far more likely to enjoy the party. If I can’t finish prep the night before, I’ll do it in the morning. It’s essential to me that there’s a little window of vegging/non-cooking time between prepping stuff and cooking the stuff that must be done at the last-minute. It’s also a great time to change into something fresh.
• All the pies were made earlier in the week and either went into the fridge (pecan) or freezer (pumpkin) until needed.
• Finally, I think we should all buy each other trivets for Christmukkah. I have… 4? What kind of Thanksgiving has only 4 hot dishes coming out of the kitchen? None we want to be at, thank you very much.

About That Turkey
• Turkeys are amusingly hard to find a week before Thanksgiving.
Brining is a delicious nightmare. I know a lot of people don’t do it. I know you don’t need to. I know there are less-insane options, like dry-brining. But I am really not hugely into turkey to begin with because I always find it dry and often flavorless. And I don’t want a little overcooking to ruin it. Thus: brining. Oh, but what a comedy it was and by comedy, I mean cry-laugh emoji. It involved a 19.5-pound bird, 1 of these bags and 2.5 gallons of brine, which turned out to create a forceful enough pressure on the bag to pop it open. Mopping was involved. Then I got it into the fridge (40 pounds, no easy feat and yet somehow still easier than that time I had to carry my 20-pounder out of the grocery store sideways with an arced back… life math be crazy) and discovered that the bottom had a tiny hole in it and I don’t know if normal people whose mothers were not microbiologists list salmonella among their greatest fears, but raw turkey juice everywhere in the fridge dripping into the produce drawers required a hazmat-suit level of cleaning until I could stop worrying.
Where’s the recipe, Deb? We were so happy with the turkey but I cannot in good conscience share with you a recipe for something so epic that I’ve only made once. I mean, what if I missed something major and ruin all of your holidays? So, I promise, it’s coming and it’s going to be worth the wait.

The Menu

• Ina Garten’s Baked Fontina (I hope to share a more budgeted version of this soon)
• Corn Muffins (brought by a friend)
• A Giant Kale Caesar made with a riff on this dressing. I’d intended to make this salad, however.
• A Roast Turkey Mash-Up That Was About 50% Thomas Keller, 30% Gourmet and 20% Alton Brown
• Cathy Barrow’s Challah Stuffing With Mushroom and Celery with homemade challah, because crazy things happen in my freezer
• Green Bean Casserole with Crispy Onions (doubled)
• Roasted Delicata Squash with Brown Butter, Lime and Pepitas, except I ran out of time so they were just roasted
• Root Vegetable Gratin
• Baked Beans (brought by a friend)
• Ree Drummond’s Twice-Baked Potato Casserole (brought by a friend)
• Cranberry Sauce (brought by a friend, the one who taught me to make my own back in the day)
• Cheesecake-Marbled Pumpkin Slab Pie
• A Very Large Pecan Pie
• By the way, we made everything above except the gravy and obviously the turkey vegetarian simply by using vegetable stock it wasn’t a challenge and nobody missed out on a thing. For the twice-baked potatoes, an area was left bacon-free on top.


• Do not underestimate the power of one really great, crunchy salad, the perfect contrast to all the butter-drenched and gluten-full wonders across the table. It goes quickly. I’m sharing today the salad I’d intended to make I think it’s the perfect last-minute addition to any menu and so easy to bring with you from home. I guarantee the host will appreciate it.

• Finally, ask me anything! I feel like I know 100x as much about Thanksgiving as I did 72 hours ago and most of what I did is very fresh in my head. I’m happy to answer any questions you have in the comments below. I’ll probably attack them mostly this evening, so don’t fret if you don’t get an immediate response.


Brussels Sprouts, Apple and Pomegranate Salad

  • Servings: 4 to 6
  • Time: 30 minutes
  • Source:Adapted from Michael Solomonov's Zahav
  • 1/2 large red onion, diced small
  • 2 tablespoons red wine vinegar
  • 2 teaspoons ground sumac
  • 1/4 teaspoon kosher salt, plus more to season salad
  • 2 cups shredded brussels sprouts
  • 1/2 cup fresh pomegranate seeds (from about 1/2 a large one)
  • 1/2 a large unpeeled apple, cored and diced (I used Granny Smith, the book recommends Pink Lady or Honeycrisp)
  • Juice of half a lemon, plus more to taste
  • 1 1/2 to 2 tablespoons honey, plus more to taste
  • 1/4 cup olive oil
  • 3/4 cup toasted, cooled walnuts, lightly crushed or coarsely chopped
  • Ground chipotle chile pepper, urfa biber peppers, hot smoked paprika or another chile flake, to taste

Combine all salad ingredients, including red onions and their pickling liquid, in a medium bowl and season to taste with salt and red pepper. Taste and adjust ingredients as desired — I’ve seen versions of the recipe with more honey, olive oil and lemon I didn’t need them but you might find you do.

This salad can be prepped ahead, but I’d keep the dressing off of it until at most an hour before serving so it doesn’t discolor the sprouts.

Salad Rules

In addition to balancing all the flavors and textures outlined below, pay attention to a few other aspects of your salad:

1. Everything in Proportion

Ratios matter, not just so you get a balanced bite, but so you don’t crush your delicate greens (if you’re using them). Just add elements judiciously, since it’s always easier to add more than to take away. This is especially true for dressing no one wants soggy salad (and if they do, they’re welcome to really pour it on their own plate). And it also applies to the size of your ingredients sometimes you want to serve intact romaine hearts because it looks impressive, but then you have to break out the knife and fork. Most of the time, you should aim to keep all the pieces of your salad closer to bite-size, and flavorful additions like cheese should be in even smaller pieces so they don’t overwhelm any single bite. See an example of what not to do below:

2. Wash Your Greens, and Dry Them Really Well

Watery salad greens are a sure route to a sucky salad. Invest in a salad spinner or break out your paper towels—or try the nifty trick below!—and get as much moisture off of the leaves as you can before tossing them with other ingredients. Ignore this rule only if you’re making a salad without lettuce (which is a perfectly good call).

Salads for Every Season

Myra Goodman knows salad. Founder with her husband, Drew, of Earthbound Farm—the largest grower of organic produce in North America—she is the author FOOD TO LIVE BY and THE EARTHBOUND COOK, sumptuous cookbooks built on the idea of fresh, seasonal cooking. From those books, she has culled a useful and inspiring ebook short filled with 25 recipes for salads that showcase the best produce of spring, summer, fall and winter.

Colorful, healthy, and packed with delightful textures and flavors, these are what salads should be.  For Spring and Summer: Strawberry-Tarragon Salad with Aged Balsamic Vinegar Chopped Summer Vegetable Salad Farro Salad with Edamame and Arugula Summer Salad with Butter Lettuce, Raspberries, and Hazelnuts. Fall and Winter: Jicama and Orange Salad with Orange-Sesame Vinaigrette Escarole with Walnuts, Dates, and Bacon Roasted Beet Salad alla Caprese Autumn Salad with Persimmons and Pomegranate Seeds.  Plus a Field Guide to Salad Greens, sidebars exploring ingredients and salad basics, how to grow your own sprouts and infuse your own oils, and a chapter dedicated to versatile dressings and dips.

About this title: Workman Shorts is a line of subject-specific e-books curated from our library of trusted books and authors.

December meal plan

Hello! Here we are, back again for another meal plan this week- vegan, seasonal, and waste free as usual. This week as per a suggestion from one of you, I’m including a shopping list at the end to make things easier- just keep in mind that I shop and cook for four + I’m assuming you have pantry basics like s+p, olive oil, vinegar, agave or honey etc.

This week’s recipes are a little more involved than last week’s, but not by much. I’m drawing inspiration from the beets and citrus that are taking over the market right now. You’ll notice I’ve started the week on Tuesday since Monday is Christmas for us. It’s still 5 days of meals, so if you don’t do Christmas, just treat Tuesday as Monday.

If you’re curious, it’s just me, Joel, the kids, + Joel’s mom for Christmas, so our menu isn’t crazy. I’ll be setting out some bulk olives + rosemary almonds for appetizers, maybe some kombucha cocktails (boozy for adults, regular for kids- but still in a fancy glass so they feel included), and for dinner: stuffed cabbage rolls + winter reds salad and baked latkes. Happy holidays and have a lovely week!

big batch of oven steamed beets: such an easy, flavorful way to cook beets.

whole grain mustard vinaigrette: 1/4 cup whole grain mustard, 1/4 cup olive oil, 1 tablespoon honey or agave syrup, 1/2 cup red wine vinegar, 1 teaspoon fresh thyme (minced), 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, all whisked together.

big batch of quinoa: 1.5 cups any color quinoa, boiled in lots of salted water like pasta until tender, about 8-10 minutes, then drained. If you don’t care for quinoa or are tired of it, try any other grain like: farro, barley, rice, spelt, or millet.

lentils: place 1 cup lentils in a pot with water covering them by 1 inch + a bay leaf. Cover and bring to a boil, reduce heat and simmer till tender (25-35 minutes). Drain any excess liquid, toss with a few splashes red wine vinegar and olive oil, salt and pepper. Cool before storing in the fridge.

roast hazelnuts: 1 cup, on a baking sheet, bake at 350 10-15 minutes. You can dump them in a kitchen towel afterwards and rub the skins off if you like- I usually don’t bother to. Cool and store in an airtight container at room temp.

toast pumpkin seeds: 1 cup, in a hot, dry pan until they start to pop. Cool and store in an airtight container at room temp.

de-seed pomegranate: a great meditation in action task, ha. Store it in an airtight container in the fridge.

tuesday: beet soup with caraway and dill (sub coconut milk mixed with a few teaspoons lemon juice for the buttermilk) + spinach salad: toss spinach with the mustard vinaigrette, 1 large shredded carrot, 1 cup cooked lentils, 1 cubed avocado, 1 sliced apple and some toasted pumpkin seeds.

wednesday: quinoa salad: toss quinoa with the rest of your dill, half the bunch of cilantro, half the bunch of parsley + a generous scoop of the mustard vinaigrette. Chop up all of your cooked beets- put half in the quinoa salad and reserve the other half in a container in the fridge for another day. Peel and chop up 2 oranges and thinly slice some radishes (reserve a few radishes for tomorrow). Add to the bowl and mix. Serve on a bed of arugula and sprinkle chopped hazelnuts and half your pomegranate seeds on top. Add a wedge of lime on each plate to serve. This should make extra, so you’ll have leftovers for lunch(es).

thursday: pick up a nice loaf of crusty bread on the way home. Put the leftover beet soup on the stove and start it heating. Slice up your bread, toast it, rub with garlic, add avocado and flaky sea salt, then layer thinly sliced radish on top. Add some pumpkin seeds on top of both the soup and toast for a crunchy pop of flavor, chili flakes + some chopped cilantro on the soup. Lime wedges to serve.

friday: winter bistro salad (add in a can of drained chickpeas patted dry on a kitchen towel when roasting the veggies. increase the smoked paprika to 1/2-1 teaspoon. omit egg and add avocado, sub hazelnuts for almonds). If you have leftover bread you can cube it up and bake on another sheet at the same time as your veggies for croutons.

saturday: monastery lentil soup + leftover beet salad: chop them up and toss with a few tablespoons each of vinegar and olive oil, salt and pepper, and 1/2 a thinly sliced red onion. Let it sit while you’re waiting on the soup and when ready to serve, add in a sliced orange, sprinkle over toasted hazelnuts or pumpkin seeds, any leftover pomegranate seeds + serve with butter lettuce leaves.

shopping list:

onion x 4 (3 large yellow and 1 small red)

frisee endive or other bitter green x 1.5 pounds

spinach x enough for a salad one night

arugula x enough for a salad one night

butter lettuce x 1-2 heads (enough as a side for 1 dinner)

a sweet apple (i.e. not green) x 1

whole grain mustard (I use Maille brand) x 1 jar

chickpeas x 1 can (or a batch of homemade)

hazelnuts (or another type of nut you prefer) x 1 cup

lentils x 2 cups (I prefer the smaller French green lentils or black Beluga lentils)

dry sherry (you can pick this up inexpensively at Trader Joe’s)

1 loaf crusty bread (pick this up thursday if possible)

A Winter Salad by Fanny Singer | Time to Make

Alongside her life as a writer, art critic and co-founder of design brand, Permanent Collection, Fanny Singer has always had an aptitude for honouring ingredients, savouring seasonal flavours and sharing culinary experiences.

At the beginning of the year, Fanny published her poignant story of a life defined and enriched by cooking, Always Home: A Daughter's Culinary Memoir. Fanny distills the importance of nurturing ourselves through real food, sharing recipes that have enriched her travels and relationships, alongside vignettes on growing up with the celebrated American chef, sustainable food pioneer, and activist Alice Waters as her mother.

Ahead of Thanksgiving for our Time to Make series, Fanny shares with us her mother's Thanksgiving salad of bitter greens, sliced persimmon, pomegranate and toasted hazelnuts - always served by Alice at the end of the long repast. Everyone groans and says they're too full, Fanny tells us. But then they all take a pile of leaves and love it. 'It's a digestif!' my mom trills as she dispenses it.

INGREDIENTS, to serve 4-6

2 big heads of lettuce (ideally a mix of one or more variety: escarole, butter, treviso, radicchio, for example)

1 large pomegranate, the seeds removed and set aside

1-2 medium candy (chiogga) beets or watermelon radish

1/3 cup of parsley leaves, plucked from stems

Red or white wine vinegar (or celery vinegar)

Break your heads of lettuce apart into leaves and wash in plenty of cold water. Drain, and roll the leaves in a large linen or cotton towel to dry. Place in the refrigerator until ready to assemble the salad.

Toss your hazelnuts in a splash of oil and a big sprinkle of salt and toast in the oven at 180 degrees celsius until light brown. Be careful not to burn them. Set aside to cool completely, then coarsely chop.

Pound a clove of garlic with a big pinch of salt in the bowl of a Japanese suribachi or mortar until completely pureed. Cover with a splash of vinegar and the juice of half a lemon. Set aside.

Use a mandolin or a very sharp chef's knife to slice your persimmon thinly, keeping the skin on. Peel your beet or radish with a vegetable peeler and slice into thin rounds (again with a mandolin, if using) to show a cross-section of their vivid interior.

Whisk olive oil into the garlic-vinegar mix (about 1 part acid to 2 parts oil) until it tastes balanced but still bright. Add freshly ground black pepper, and more salt, if needed.

Spread your leaves out in a wide, shallow bowl, array with sliced vegetables and fruit. Toss in half the vinaigrette to start, using your hands. Add more dressing if necessary, being careful to not overly saturate your leaves.

Before serving, make sure some of the beets or radishes and persimmon are visible toward the top, scatter pomegranate seeds, chopped hazelnuts, and parsley leaves. Serve!

Images courtesy of Brigitte Lacombe and Fanny Singer.

You can watch Fanny demonstate the recipe on our IGTV channel. We spoke to Fanny about her memoir Always Home, published by Seven Dials, for the TOAST Magazine. Read more.

Category: butter lettuce

Hope you all had a happy, chill, fun long holiday weekend! My cooking schedule has been filled with easy, hearty breakfasts followed by smoothie or sandwich/toast lunches and either summer-y dining out or an easy dinner. Lots of big salads to match the warmer weather and mood to not want to turn on my oven unless I’m baking cookies.

Well this plant-based Avocado Candied Nut Beer Brat Salad fits very nicely into that schedule. I have made this salad about three times now because I love it so much! And there are plenty of ways to tweak the ingredients. But really the special ingredients are those quick candied nuts and the beer brats. If you have never tried vegan beer brats, I hope this post entices you!…Read more »

This is a summary, images and full post available on HHL website!

Hope you all had a happy, chill, fun long holiday weekend! My cooking schedule has been filled with easy, hearty breakfasts followed by smoothie or sandwich/toast lunches and either summer-y dining out or an easy dinner. Lots of big salads to match the warmer weather and mood to not want to turn on my oven unless I'm baking cookies. Well this plant-based Avocado Candied Nut Beer Brat Salad fits very nicely into that schedule. I have made this salad about three times now because I love it so much! And there are plenty of ways to tweak the ingredients. But really the special ingredients are those quick candied nuts and the beer brats. If you have never tried vegan beer brats, I hope this post entices you. Read more »

Watch the video: Superfood Σαλάτα. Άκης Πετρετζίκης


  1. Dominik

    In my opinion, you are wrong. Email me at PM, we will talk.

  2. Rainhard

    Mirka do not boil !!!

  3. Kemi

    A very valuable answer

  4. Doulrajas

    Congratulations, what words do you need ..., a great idea

Write a message