On a (Esca)role
A colorful winter salad
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.
Spring, hear this: Your arrival is welcome but we're holding onto our favorite winter salads. What's more, we're adding to the rotation with a vivid escarole salad from the newly opened Alison Eighteen in New York City. As flavorful as it is vibrant, the salad balances escarole's assertiveness with sweet apples, buttery hazelnuts, golden beets and crisp radishes. It's precisely the dish for those of us who would prefer to eat our light therapy.
Escarole, Apple and Raw Golden-Beet Salad
Yield: Serves 4
Cook Time: n/a
½ cup skinned hazelnuts
1 medium golden beet--ends trimmed, peeled and thinly sliced crosswise
1 large watermelon radish or regular radish, ends trimmed and thinly sliced crosswise
2 tablespoons apple cider vinegar
4 tablespoons extra-virgin olive oil, divided
1 head escarole--well-washed, root removed and leaves sliced into 2-inch pieces
1 apple (preferably Honeycrisp)--halved, cored and thinly sliced
Hazelnut oil for serving (optional)