Escarole And Butter Lettuce Salad With Pomegranate Seeds And Hazelnuts Recipes

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WINTER LETTUCES WITH POMEGRANATE SEEDS



Winter Lettuces with Pomegranate Seeds image

I love the crimson glow of juicy little pomegranate morsels. Mix with fresh winter lettuces, serve it European style after the entreé, and enjoy.

Provided by Ali Larter

Yield Serves 8

Number Of Ingredients 4

Shallot vinaigrette
1 pound mix of escarole, endive, radicchio and frisée, torn into bite-size pieces
1/2 cup fresh pomegranate seeds
Freshly ground pepper to taste

Steps:

  • Place the greens in a large bowl. Add the dressing and toss to coat.
  • Sprinkle the pomegranate seeds over the greens and serve with freshly ground pepper.

ESCAROLE WITH PERSIMMONS, POMEGRANATE SEEDS, AND LEMON-SHALLOT VINAIGRETTE



Escarole with Persimmons, Pomegranate Seeds, and Lemon-Shallot Vinaigrette image

For this salad, look for Fuyu persimmons, which also may be labeled "ready to eat." They can be eaten while they are still firm, unlike the larger Hachiya persimmons, which can only be eaten when very soft.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

3/4 cup freshly squeezed lemon juice (3 to 4 lemons)
1/4 cup minced shallots
2 tablespoons grainy mustard
2 tablespoons chopped fresh marjoram
1 cup extra-virgin olive oil
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 heads escarole, washed and torn into bite-size pieces
5 Fuyu persimmons, very thinly sliced
Seeds of 1 pomegranate (optional)

Steps:

  • Combine the lemon juice, shallots, mustard, and marjoram in a medium bowl, and whisk to combine. Slowly add olive oil, whisking constantly, until incorporated. Season with salt and pepper.
  • Toss escarole with just enough vinaigrette to coat. Arrange persimmon slices over greens, and sprinkle with pomegranate seeds, if using. Serve remainingvinaigrette on the side.

APPLE AND BUTTER LETTUCE SALAD WITH POMEGRANATE SEEDS



Apple and Butter Lettuce Salad With Pomegranate Seeds image

Crisp fresh and so delicate with the Butter Lettuce. Quick and easy to put together. One of my family's favorites. Easily made into a meal with some roasted chicken or other meat added to it. From January '12 Bon Appetit magazine.

Provided by DDW7976

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons cider vinegar
1 tablespoon honey
1 tablespoon shallot, finely chopped
1 1/2 teaspoons Dijon mustard
1/3 cup vegetable oil
salt & freshly ground black pepper (Kosher)
2 heads butter lettuce, leaves gently torn
1 1/2 cups glazed walnuts, I use pecans but any other nut would be good
1 apple, quartered cored and thinly sliced (Honeycrisp or Fuji)
1 cup pomegranate seeds
1/2 cup blue cheese, crumbled (Stilton or Maytag)
1/4 cup tarragon leaf (I don't use)

Steps:

  • Vinaigrette:.
  • Wisk vinegar, honey, shallot, and mustard in medium bowl.
  • Gradually wisk in oil.
  • Season with salt and pepper.
  • Salad:.
  • Place torn lettuce in a large bowl.
  • Add vinaigrette, nuts, and apple.
  • Toss to coat.
  • Garnish with pomegranate seeds, tarragon (if using) and cheese.

Nutrition Facts : Calories 603.2, Fat 52.6, SaturatedFat 8.3, Cholesterol 12.7, Sodium 265.4, Carbohydrate 28.5, Fiber 6.9, Sugar 17, Protein 12.8

BUTTER LETTUCE WITH APPLES, WALNUTS, AND POMEGRANATE SEEDS



Butter Lettuce with Apples, Walnuts, and Pomegranate Seeds image

Provided by Robert Aikens

Categories     Salad     Fruit     Leafy Green     Nut     Appetizer     Vegetarian     Lunch     Apple     Tree Nut     Walnut     Pomegranate     Lettuce     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 15

Vinaigrette:
2 tablespoons cider vinegar
1 tablespoon honey
1 tablespoon finely chopped shallot
1 1/2 teaspoons Dijon mustard
1/3 cup vegetable oil
Kosher salt and freshly ground black pepper
Salad:
2 heads of butter lettuce leaves, gently torn
1 1/2 cups store-bought glazed walnuts
1 Honeycrisp or Fuji apple, quartered, cored, thinly sliced
Kosher salt and freshly ground black pepper
1 cup pomegranate seeds
1/4 cup tarragon leaves
1/2 cup crumbled Stilton or Maytag blue cheese (about 2 ounces)

Steps:

  • For vinaigrette:
  • Whisk first 4 ingredients in a medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
  • For salad:
  • Place lettuce in a large bowl. Add vinaigrette, walnuts, and apple; toss to coat. Season with salt and pepper. Garnish with pomegranate seeds, tarragon, and cheese.

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