Bitter greens salad with persimmons, manchego & hazelnut vinaigrette
Indulge in the delightful blend of bitter greens, sweet persimmons, tangy manchego, and nutty hazelnut vinaigrette in this gourmet salad. Taste perfection!
Ingredients:
- 1 large shallot, peeled and quartered
- ½ cup extra-virgin olive oil
- ¼ cup cider vinegar
- 2 teaspoons whole-grain or Dijon mustard
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ⅓ cup chopped hazelnuts, toasted
- 12 cups torn escarole (1 head)
- 6 cups torn radicchio (1 head)
- 3 Fuyu persimmons, halved and thinly sliced
- 60g Manchego cheese, thinly sliced or shaved
Instructions:
- Finely chop shallot in a food processor by pulsing. Mix in oil, vinegar, mustard, salt, and pepper until well blended. Add hazelnuts and pulse until they are finely diced.
- In a big bowl, mix escarole, radicchio, and persimmons together. Pour the dressing on top of the salad and mix well. Sprinkle with Manchego cheese.
Summary:
- Calories: 1635 kcal
- Fat: 151 g
- Protein: 24 g
- Carbs: 56 g
- Potassium: 1357 mg
- Magnesium: 126 mg