Escarole and Butter Lettuce Salad with Hazelnuts and Persimmons

Escarole and Butter Lettuce Salad with Hazelnuts and Persimmons

Happy Holidays! I know it’s kind of late but if you don’t have all your sides nailed down for your holiday meal; and you are looking for a salad, this is a great one. Today’s salad has escarole paired with butter lettuce which is sweet and mild in flavor. Escarole is often used as a vegetable in soup but is just as great in a salad. The leaves are thicker and more substantial than typical lettuce and can be slightly bitter. This salad is finished off with a white wine vinaigrette and dressed up with hazelnuts, persimmons and blue cheese. These flavors add a salty, nutty and sweetness that can’t be beat.

Season's greetings!

This recipe has been slightly adapted from the cookbook, “Vegetable Literacy” by Deborah Madison.

yield: 4 to 5Author: Cheriprint recipe

Escarole and Butter Lettuce Salad with Hazelnuts and Persimmons

prep time: cook time: total time:

Escarole and butter lettuce are paired together to create a delicious and elegant salad. Perfect for holidays and entertaining.

INGREDIENTS:

• 1 head escarole (cut off base and tear off green part of leaves, clean, dry and set aside)
• 1 head butter lettuce (cut off base and tear off the smaller leaves, clean, dry and set aside
• 1 tablespoon minced shallot
• 1/8 teaspoon salt
• 2 tablespoons white wine vinegar
• 4 tablespoons extra virgin olive oil
• ¼ teaspoon honey
• 1/3 cup roasted and skinned hazelnuts, finely chopped
• 2 Fuyu persimmons, peeled and cut into thin wedges
• 4 to 6 slices blue cheese that’s easy to crumble

INSTRUCTIONS:

1. Place shallots in a small bowl or jar; add salt and vinegar and let sit for 5 to 10 minutes. Whisk in olive oil and honey. Set aside.
2. When ready to serve; arrange escarole and butter lettuce leaves on plates, add hazelnuts, persimmons, and crumbled blue cheese. Drizzle with vinaigrette. Enjoy!

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