Until fresh spring vegetables arrive, “we’re holding on to our favorite winter salads” and making no apologies, said the editors of TastingTable.com. This colorful escarole salad—from the chefs behind New York’s recently opened Alison Eighteen—is “as flavorful as it is vibrant.” It “balances escarole’s assertiveness with sweet apples, buttery hazelnuts, golden beets, and crisp radishes.”
Escarole, apple, and raw golden-beet salad
½ cup skinned hazelnuts
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1 medium golden beet, peeled and thinly sliced crosswise
1 large watermelon radish or regular radish, thinly sliced crosswise
2 tbsp apple cider vinegar
4 tbsp olive oil
1 head escarole, leaves washed and sliced into 2-inch pieces
1 apple (preferably Honeycrisp), halved, cored, and thinly sliced
kosher salt
hazelnut oil for serving (optional)
Preheat oven to 325 degrees. Place hazelnuts on a baking sheet and toast until lightly browned and fragrant, about 10 minutes. Cool and place in a bag; use a heavy pan or pot to crush into small pieces. Set aside.
Place beet and radish slices in a large bowl and toss with vinegar and 2 tbsp of olive oil. Add escarole, apple slices, remaining olive oil, and salt, and toss to combine.
Divide among 4 plates, drizzle with hazelnut oil (if using), and sprinkle with crushed hazelnuts. Serves 4.
Recipe adapted from chefs Alison Price Becker and Robert Gurvich
