Fresh-Pressed Olive Oil Club

Escarole And Butter Lettuce Salad With Pomegranate Seeds And Hazelnuts

Bitter escarole and tender butter lettuce are united by a bright-tasting citrus vinaigrette you’ll make again and again.


  • 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 Granny Smith apple, quartered, cored, thinly sliced
  • 1 cup fresh pomegranate seeds
  • 2/3 cup hazelnuts, toasted, husked


Step 1

Combine the vinegar and next 6 ingredients in small bowl. Gradually whisk in the oil. Season the dressing to taste with salt and pepper.

Step 2

Mix the remaining ingredients in very large bowl. Toss with enough dressing to coat.

Serves 8 — Recipe adapted from Bon Appetit, December 2009