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
Recipe adapted from Alison Price Becker and Robert Gurvich, Alison Eighteen, New York City
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)
1. Preheat the oven to 325°. Place the hazelnuts on a baking sheet and toast until lightly browned and fragrant, about 10 minutes. Cool and then place the hazelnuts in a large bag; use a heavy pan or pot to crush them into small pieces. Set aside.
2. Place the beet and radish slices in a large bowl and toss with the vinegar and 2 tablespoons of the olive oil. Add the escarole, apple slices, remaining 2 tablespoons of olive oil and salt and toss to combine.
3. Divide among 4 plates, drizzle with hazelnut oil (if using), sprinkle with crushed hazelnuts and serve.