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Active Time:30 minsTotal Time:30 minsServings:10Jump to Nutrition Facts
Active Time:30 minsTotal Time:30 minsServings:10
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:10
Servings:
10
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1largeshallot, peeled and quartered½cupextra-virgin olive oil¼cupcider vinegar2teaspoonswhole-grain or Dijon mustard1teaspoonsalt½teaspoonground pepper⅓cupchopped hazelnuts, toasted12cupstorn escarole (1 head)6cupstorn radicchio (1 head)3Fuyu persimmons, halved and thinly sliced2ouncesManchego cheese, thinly sliced or shaved
Cook Mode(Keep screen awake)
Ingredients
1largeshallot, peeled and quartered
½cupextra-virgin olive oil
¼cupcider vinegar
2teaspoonswhole-grain or Dijon mustard
1teaspoonsalt
½teaspoonground pepper
⅓cupchopped hazelnuts, toasted
12cupstorn escarole (1 head)
6cupstorn radicchio (1 head)
3Fuyu persimmons, halved and thinly sliced
2ouncesManchego cheese, thinly sliced or shaved
DirectionsPulse shallot in a food processor until finely minced. Add oil, vinegar, mustard, salt and pepper; process until emulsified. Add hazelnuts and pulse until finely chopped.Combine escarole, radicchio and persimmons in a large bowl. Drizzle the dressing over the salad and toss to coat. Sprinkle with Manchego.TipsTo make ahead: Refrigerate vinaigrette (Step 1) for up to 2 days. Bring to room temperature before serving.Originally appeared: EatingWell Magazine, November 2020
Directions
Pulse shallot in a food processor until finely minced. Add oil, vinegar, mustard, salt and pepper; process until emulsified. Add hazelnuts and pulse until finely chopped.Combine escarole, radicchio and persimmons in a large bowl. Drizzle the dressing over the salad and toss to coat. Sprinkle with Manchego.TipsTo make ahead: Refrigerate vinaigrette (Step 1) for up to 2 days. Bring to room temperature before serving.
Pulse shallot in a food processor until finely minced. Add oil, vinegar, mustard, salt and pepper; process until emulsified. Add hazelnuts and pulse until finely chopped.
Combine escarole, radicchio and persimmons in a large bowl. Drizzle the dressing over the salad and toss to coat. Sprinkle with Manchego.
Tips
To make ahead: Refrigerate vinaigrette (Step 1) for up to 2 days. Bring to room temperature before serving.
Originally appeared: EatingWell Magazine, November 2020
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Nutrition Facts(per serving)199Calories15gFat14gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
