Escarole and hazelnut salad

Indulge in the delicious blend of Escarole and crunchy hazelnuts in this vibrant salad, a perfect balance of bitter greens and nutty flavors.

Ingredients:

• 2 cups fresh baguette, cut into 1/2-inch cubes
• 2 tablespoons plus 1/4 cup hazelnut oil
• sea salt and freshly ground black pepper
• 1/2 cup whole hazelnuts
• 1 tablespoon sherry vinegar
• 1 large head of escarole, roughly chopped
• 1/2 cup parmigiano reggiano, grated
• 1/2 medium red onion, thinly sliced
• 2 tablespoons fresh mint, thinly sliced

Instructions:

1. Preheat the oven to 400°F.
2. Coat baguette cubes with 2 tablespoons of hazelnut oil on a large baking sheet. Season with salt and pepper. Bake the croutons for 10 minutes, stirring once, until they turn golden brown.
3. On another large baking sheet, bake the hazelnuts for 10 minutes, stirring once, until their skins start to crack. Once cooled, wrap the nuts in a kitchen towel, squeeze to remove the skins by rubbing them against each other. Some skins may remain, which is fine. Chop the hazelnuts roughly afterwards.
4. Prepare a vinaigrette in a large serving bowl by whisking together the remaining 1/4 cup of hazelnut oil and sherry vinegar. Season with salt and pepper to taste.
5. Combine escarole with the vinaigrette in the serving bowl. Mix in the croutons, hazelnuts, parmigiano reggiano, red onion, and mint. Toss thoroughly before serving.
6. Tip: Using high-quality ingredients will yield a better outcome. Recommended brands are La Tourangelle Hazelnut Oil, Sanchez Romate Vinagre de Jerez, and Maldon Sea Salt Crystal Flakes.

Summary:

• Calories: 1754 kcal
• Fat: 144 g
• Protein: 49 g
• Carbs: 75 g
• Potassium: 936 mg
• Magnesium: 197 mg